This is another modified Easy Vegetarian (Rylan Peters & Small) find. This dish has a pleasant level of heat and a golden balance of veg, protein and carbs—not to mention fiber. With minimal prep and one-dish cooking, these curried lentils are ideal for a weeknight dinner (and next-day leftovers). They also would make a nice side dish for a larger Indian meal.
I served sauteed zucchini and plain yogurt on the side. And if we weren’t out of naan and chutney, I would have eaten those as well.
Curried Lentils with Lentils and Spinach
1/4 cup olive oil
1 medium onion, chopped
1 clove garlic, minced
1 serrano chile, sliced into thin rings
1 teaspoon whole cumin seeds
2 teaspoons hot curry powder
1 1/2 cups brown lentils
2 cups water
1 teaspoon kosher salt
8 ounces baby spinach, roughly chopped
2 medium tomatoes, chopped
Instructions
Heat oil in a medium-size sauce pan over medium. Add onions, garlic, chile, cumin, and curry powder. Cook for 4 minutes. Add lentils, and cook for 1 minute, stirring. Pour in water, and bring to a boil. Stir in salt. Reduce heat to low, cover, and cook lentils for 25 minutes (lentils will still be a bit firm).
Stir in spinach and tomatoes. Cook until spinach is wilted, and serve.
Serves 4
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Goodness, these are yummy! Just enough heat, does not drown all the beautiful flavors. Only a couple of substitutions – half curry, half jerk seasoning and cut back on the tomatoes for my husband. Also, didn’t have yogourt, so I served it with plain keffir. You’ve turned me into a curry fiend!