Indian Lentils and Spinach |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Came at a good time - a healthy tasty easy daal recipe to lighten things up a bit during the holidays. Received in email from gourmet-recipes-from-around-the-world (Thanks Petros). Ingredients:
1 cup brown lentils |
2 vegetable bouillon cubes |
1 bay leaf |
1 1/2 tablespoons cumin |
1 teaspoon thyme |
1/2 onion |
1 carrot |
3 garlic cloves |
1 cup spinach |
5 cups water |
Directions:
1. Mince the garlic.
2. Dice the carrot and onion.
3. Fresh or frozen spinach can be used.
4. Coarsely chop the spinach if fresh.
5. Rinse and drain the lentils.
6. Add all the ingredients but the spinach into the pot and allow to.
7. simmer until beans are at the desired texture between 45 min to 1 hour.
8. Bean freshness also varies the cooking time.
9. The older the dried bean the longer it takes to cook.
10. Once the lentils are done remove the bay leaf and add the spinach.
11. Cook for a minute longer then take off the heat.
12. If not eating in the next hour or so put into the refrigerator.
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