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Red lentils & greens

  • 200 g Dry Red Lentils, rinsed
  • 1/2 t Dried Turmeric Root, ground
  • 480 g Water
  • 3 Tomatoes, peeled, diced
  • 120 g Spinach, stems removed, chopped
  • 40 g Olive Oil
  • Spices
    • 1/2 t Mustard Seeds
    • 1/4 t Cumin Seeds
    • 1 T Garlic, minced
    • 1 T Ginger, minced
    • 1 t Paprika
    • 1 t Dried Dried Cayenne Pepper, ground
    • Medium-Grain Salt
    • Black peppercorn, ground
  • For serving
  1. Cook lentils. Combine lentils, turmeric, and water. Bring to a boil, lower heat, and simmer about 20 minutes until soft.
  2. Temper spices. Heat oil in a skillet. Add cumin and mustard seeds about 10 seconds. Lower heat, add chili, garlic, and ginger, and cook 3-4 minutes until fragrant.
  3. Cook spinach. Add spinach, tomatoes, salt, and pepper. Cook 3-5 minutes until the leaves are totally wilted.
  4. Combine cooked greens and lentils. Simmer 10 minutes. Taste for salt.
  5. Serve lentils over rice. Garnish with

  1. "Spiced Red Lentils and Greens with Basmati Rice." YMCA. 4 Dec 2021. ↩