Indian Lentils and Spinach recipe
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Ingredients
- 1 tablespoon vegetable oil 1 white onion, halved and sliced into 1/2-inch rings 3 cloves garlic, minced 2 cups chicken broth 1 cup lentils ½ cup water 2 cloves garlic, crushed 1 ½ teaspoons ground coriander 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon ground ginger ¼ teaspoon ground cinnamon ¼ teaspoon ground turmeric ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ⅛ teaspoon cayenne pepper 1 bay leaf 1 (10 ounce) package frozen chopped spinach ¼ cup water
Nutrition Info
- 129.3 caloriescarbohydrate: 20 gcholesterol: : -fat: 2.4 gfiber: 9.4 gprotein: 8.1 gsaturatedFat: 0.4 gservingSize: -sodium: 324.6 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Indian Lentils and Spinach
Directions
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Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion, cook and stir until fragrant, about 1 minute more.
Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture, bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
Place spinach in a microwave-safe bowl and add 1/4 cup water, heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes, drain water and squeeze excess water from spinach.
Mix spinach into lentils, cover pan and simmer until heated through, about 10 minutes.