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Lentils Topped with Gingery Spinach and Yogurt

Page history last edited by maia 16 years ago

 

Lentils Topped with Gingery Spinach and Yogurt

 

From Madhur Jaffrey's World Vegetarian

 

Maia says: Madhur Jaffrey to the rescue again.. this simple vegetarian one-dish-meal is absolutely wonderful. Using French green or puy lentils makes all the difference, so seek them out at Whole Foods or a similar store.

 

Ingredients

 

For lentils:

 

1 cup dried green lentils

3 Tbs olive oil

1 menium yellow onion, peeled, halved, and finely sliced

1 whole dried hot red chile

3 garlic cloves, peeled and chopped

1 tsp salt, or to taste

freshly ground black pepper

 

For spinach:

 

3 Tbs olive oil

one 3/4-inch piece of fresh ginger, peeled and cut into very thin slices, then into very fine strips

20 oz fresh spinach, trimmed and washed

1/2 tsp salt

1/8 tsp cayenne pepper (optional)

 

To finish:

 

4 dallops of creamy plain yogurt (greek is good)

 

 

Pick over the lentils and wash them in several changes of water. Drain.

 

Put the oil in a medium saute pan and set over medium-high heat. When hot, add the onion. Stir and fry, turning the heat down as needed, until the onion is reddish-brown and crisp. Remove the onion with a slotted spoon and spread out on a paper towel. Put the red chile and garlic into the oil remaining in the pan. Stir for 10 seconds and then add the lentils and 2 1/2 cups of water. Bring to a boil. Turn th eheat down to low and partially cover the pan. Cook gently for 30 to 35 minutes, or until the lentils are tender. Remove the red chile. Add the salt and pepper and stir to mix.

 

Meanwhile, prepare the spinach. Put the oil in a large wok or saute pan and set over high heat. When hot, add the ginger slices and stir for 20 to 30 seconds, or until the ginger just starts to brown. Put in the spinach, salt, and cayenne. Stir and cook until the spinach has wilted completely, 4 to 5 minutes. Turn off the heat.

 

To serve, divide the lentils among 4 wide, shallow soup bowls. Top with spinach, a dallop of yogurt, and then a scattering of the onions. It's best to start with the lentils and spinach very hot, since the yogurt will be cold.

 

Serves 4.

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