Indian Red Lentils
Pick over lentils. Soak in water for ~10 minutes. Drain.
Add lentils, 4 cups of water, turmeric, and grated ginger to a medium pot. Bring to a boil and then reduce to a simmer. Cover and cook until tender, ~15-20 minutes.
While lentils are cooking, place a skillet on medium heat. Add oil and cumin seeds and allow to sputter for a few seconds. Add onions to skillet and sauté until translucent, ~5 minutes.
Add garlic, tomatoes, chilis, red chili powder, and dry coriander powder to the skillet. Cook until water evaporates.
Add spinach and let cook 1-2 minutes. Then add cooked lentils to skillet and stir to combine. Cook for 5 more minutes. Garnish with cilantro and lemon juice to taste.
Serve with brown rice, quinoa, roti, or naan for a balanced meal.
Nutrition facts for 1 serving: ¾ cup vegetables and 1 oz protein.
Inspired by: Neha Bomb, MSc, RDN
Ingredients
Directions
Pick over lentils. Soak in water for ~10 minutes. Drain.
Add lentils, 4 cups of water, turmeric, and grated ginger to a medium pot. Bring to a boil and then reduce to a simmer. Cover and cook until tender, ~15-20 minutes.
While lentils are cooking, place a skillet on medium heat. Add oil and cumin seeds and allow to sputter for a few seconds. Add onions to skillet and sauté until translucent, ~5 minutes.
Add garlic, tomatoes, chilis, red chili powder, and dry coriander powder to the skillet. Cook until water evaporates.
Add spinach and let cook 1-2 minutes. Then add cooked lentils to skillet and stir to combine. Cook for 5 more minutes. Garnish with cilantro and lemon juice to taste.
Serve with brown rice, quinoa, roti, or naan for a balanced meal.