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| Indian Lentils and Spinach |
"I combined two other recipes to create this."
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
- 1/2 cup water
- 2 cloves garlic, crushed
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1 bay leaf
- 1 (10 ounce) package frozen chopped spinach
- 1/4 cup water
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H15M |
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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.
Notes :
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