Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 Red Lentil and Spinach Dhal 4 teaspoons peanut oil 2 medium brown (yellow) onions, thinly sliced 1 garlic clove, crushed 4 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 2 cups red lentils 400 g (14 oz) can crushed tomatoes 50 g (1 3/4 oz) baby spinach, trimmed, chopped 1/3 cup fresh coriander (cilantro) leaves 1. Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. 2. Add garlic, coriander, cumin and turmeric. Cook, stirring, for 1 minute or until fragrant. 3. Add lentils, tomato and 2 1/2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until lentils are tender. 4. Add spinach. Cook, stirring, for 2 minutes or until spinach is wilted. 5. Top lentil mixture with coriander. Season with pepper. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2008 Report Share Posted May 23, 2008 I recently took an Indian cooking class and learned to buy the spices for Indian food as whole seeds rather than ground, and then to toast them on the stovetop to fully bring out the flavor before grinding in a coffee mill. A few extra steps, but well worth it! Sierra , " Kim " <bearhouse5 wrote: > > Red Lentil and Spinach Dhal > > > 4 teaspoons peanut oil > 2 medium brown (yellow) onions, thinly sliced > 1 garlic clove, crushed > 4 teaspoons ground coriander > 1 teaspoon ground cumin > 1 teaspoon ground turmeric > 2 cups red lentils > 400 g (14 oz) can crushed tomatoes > 50 g (1 3/4 oz) baby spinach, trimmed, chopped > 1/3 cup fresh coriander (cilantro) leaves > > > 1. Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, > for 5 minutes or until soft. > > 2. Add garlic, coriander, cumin and turmeric. Cook, stirring, for 1 > minute or until fragrant. > > 3. Add lentils, tomato and 2 1/2 cups cold water. Cover. Bring to the > boil. Reduce heat to low. Simmer, stirring occasionally, for 20 > minutes or until lentils are tender. > > 4. Add spinach. Cook, stirring, for 2 minutes or until spinach is wilted. > > 5. Top lentil mixture with coriander. Season with pepper. > > > Serves 4. > Quote Link to comment Share on other sites More sharing options...
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