Spinach and Green Lentils with Dill
Serves: 1. Prep & cook 30 – 40 min.
I use dried lentils & cook them before preparing the rest of the dish.
Goes well with chapatti and rice.
INGREDIENTS:
- 50g dry green lentils
- 40g spinach (fresh or frozen)
- Handful (around ¼ cup) fresh dill
- 3 tsp oil for frying (vegetable but not olive oil)
- 1 medium tomato
- ½ tsp ginger paste
- ½ tsp ground cumin
- ½ tsp ground coriander
- Pinch of ground turmeric
- 100ml water
- ½ tsp gram masala
- Salt–to taste
METHOD:
- Cook the lentils according to the instructions on the pack, drain and put to one side.
- Heat the oil in a saucepan on a medium-high heat.
- Add the ginger, turmeric, cumin and coriander to the pan and mix the spices into the oil and cook for 1-2 minutes.
- Now, add the chopped tomatoes and mix into the oil and spices and cook for around 1 minute.
- Next, add the100ml water to the pan and mix everything together, bring to a simmer and reduce the heat to medium.
- Put a cover on the pan and leave to simmer for 5 minutes.
- Then, add the lentils to the pan and stir, then put a cover on the pan leave to simmer over a medium heat for a further 5 minutes.
- Check the pan occasionally to ensure the liquid has not evaporated. (Add a little more water if necessary to stop the contents burning).
- Lastly, add the spinach and dill to the pan, mix in, and leave to simmer for 5 more minutes. If there seems to be too much liquid, you can leave the lid off to allow the liquid to evaporate.
- Before serving, remove the pan off the heat and mix in the garam masala plus salt (to taste).
