budget recipes

Indian lentils with spinach

Indian lentils with spinach
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Serving Size: serves 4
Cooking time: less than 60 minutes
Course: lunch, main
Favourite flavours: easy recipes
Season: all year round
Convenience: four or less, budget

Indian lentils with spinach
INGREDIENTS

green or brown lentils, 2 cups, washed well, picked over (see tip)
water, 8 cups, plus 2 cups extra
ghee or vegetable oil, 2 tablespoons
fresh ginger, 3cm, peeled, grated
long red chilli, 1, thinly sliced, plus extra to serve, if liked
baby spinach, 350g, washed
coriander, 1 bunch washed, roughly chop
lemon juice, ½-¾ cup, to taste
METHOD

  1. Place lentils and water in large saucepan. Bring to the boil on high. Reduce heat to low, simmer 25-30 minutes, until lentils are tender. Drain well and wipe out saucepan.

  2. In same saucepan, heat ghee or oil on low. Saute ginger and chilli 4-5 minutes, until ginger is golden. Return lentils to pan with extra water and bring to simmer. Add spinach and coriander. Simmer, covered, 2-3 minutes until spinach wilts.

  3. Stir in lemon juice and season to taste. Add extra sliced red chilli to serve.



TOP TIP
  • To pick over lentils means to pick through them and remove any that look discoloured or misshapen, or any debris.
  • This is Indian comfort food at its best. Serve hot with warm flat bread.

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