Indian Lentil and Spinach Saucepan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, brown
- 600 ml water
- 1 teaspoon turmeric
- 1 teaspoon salt
- 250 g spinach leaves, fresher, finely chopped
- 3 tablespoon butter
- 1 tablespoon ginger, mashed
- 1 small onion (s)
- 2 cloves garlic
- 1 tablespoon spice mix (Garam Masala)
- 150 ml yogurt
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Soak the lentils in the water with the turmeric and salt for half an hour, then bring to the boil. Add the spinach and cook until almost all of the liquid has been absorbed and the lentils are soft and tasty. Finely grate the garlic cloves and finely puree with the onion and ginger puree in a blender or chopper.
- Melt the butter in a medium-sized saucepan, add the ginger, garlic and onion mixture and cook until golden brown. Add the garam masala and the spinach-lentil mix. Season to taste with the lemon juice and a pinch of salt.
- Put half of the stew in a bowl, puree and mix with the yogurt. Add again to the remaining spinach lentils, bring to the boil and serve or keep warm for the finished menu.
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