Spinach-and-Garlic Lentils

  4.7 – 3 reviews  • Beans and Legumes
This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: about 9 cups

Ingredients

  1. One 2-inch piece ginger, finely chopped
  2. 1 serrano chile, thinly sliced, (remove seeds for less heat)
  3. 1 teaspoon ground turmeric
  4. 5 ounces baby spinach (about 4 tightly packed cups)
  5. Juice of 1/2 lemon
  6. Kosher salt
  7. 3 tablespoons unsalted butter
  8. 1/2 teaspoon cumin seeds
  9. 1/2 teaspoon brown mustard seeds
  10. 1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups)
  11. 1 medium tomato, chopped
  12. 3 cloves garlic, thinly sliced

Instructions

  1. Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
  2. Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
  3. Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.

Nutrition Facts

Calories 260 calorie
Total Fat 6 grams
Saturated Fat 2.5 grams
Cholesterol 10 milligrams
Sodium 400 milligrams
Carbohydrates 37 grams
Dietary Fiber 9 grams
Protein 16 grams
Sugar 2 grams

Reviews

Bryan Davis
This dish is very flavorful and it is a great quick meal on a busy day.
Carla Smith
Easy and delicious
Jordan Morton
This is so, so flavorful and tasty. I tried not to but I ate three bowls after making it because it was so good. I’m not vegetarian so I used bone broth and chicken stock instead of water to add even more oomph. Will definitely make again. 

 

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