Lentils with Spinach

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* Exported from MasterCook Mac *

 

Lentils with Spinach

 

Recipe By : Ajay Singh, LA Times, May 29, 2002

Serving Size : 4 Preparation Time :0:00

Categories : vegetables grains, beans, and pasta

Indian vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup split yellow lentils

- (arhar dal or toovar dal)

water

1 tablespoon oil

2 teaspoons garlic -- minced

1/4 cup onion -- chopped

1/3 cup tomato -- chopped

2 cups spinach -- shredded

- loosely packed

1 1/2 teaspoons Thai green chile -- seeded and chopped

- or serrano chile

1/2 teaspoon salt

1 1/2 tablespoons ginger root -- thinly sliced

 

Yellow lentils are sold at Indian markets.

 

Active Work Time: 30 minutes

Total Preparation Time: 1 hour, plus 1 hour soaking

Serves 4

 

Rinse the lentils thoroughly and soak them in 1 1/3 cups of water,

covered, for about 1 hour. (They will probably absorb all the water.)

Transfer the lentils and any remaining water to a heavy-bottomed pot.

Add 11/2 cups of water and bring to a boil over medium heat. Reduce the

heat and simmer until the lentils are soft but not mashed, 20 to 25

minutes. Turn off the heat and cover the pot.

While the lentils cook, heat the oil in another heavy-bottomed pan over

medium heat. Add the garlic and cook for 1 minute. Add the onion and

cook until it turns light brown, about 10 minutes. Add the tomato and

cook until soft, 5 minutes. Drain the lentils and add them along with

the spinach and chile. Add the salt. Stir and cook for 2 minutes on

medium-high heat. Serve hot, garnished with the ginger.

 

Each serving: 108 calories; 332 mg sodium; 0 cholesterol; 4 grams fat; 0

saturated fat; 14 grams carbohydrates; 6 grams protein; 5.41 grams fiber.

 

Source: Ajay Singh, LA Times, May 29, 2002

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 48 Calories; 4g Fat (63% calories

from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 291mg Sodium

Food Exchanges: 1/2 Vegetable; 1/2 Fat

 

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