Monday, January 18, 2016

Lentils and Spinach

Perfect over steamed basmati rice or alongside your favorite curry dinner. Make it. It's delish!

1 cup brown lentils
1/2 tsp turmeric powder
1 tsp cumin seeds
1/2 inch ginger, grated
4 oz. can green chile, undrained
1 small bag fresh baby spinach
1 tsp chili paste (the spicy kind)
1/2 cup half n half (or thai coconut milk)
1 1/2 cups water
2 tbsp butter
salt and pepper, to taste

In a medium pot, combine the lentils, turmeric powder, and water. Cook until soft, adding more water as needed. Set aside. 

In a large pot, melt the butter and fry the cumin seeds for a minute or two. Add the ginger and the can of green chile. Add the cooked lentils to this pot and stir in the spinach and chili paste. Add salt and pepper and 1/2 a cup of half n half. Cook until the spinach welts. Turn off the heat and add a few more splashes of milk depending on how creamy you want it. Serve over rice or as a side dish. 

Source: daliasdelights original

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