Spinach and Black Caviar Lentils
You can use any lentil for this recipe. I like it because of the amount of spinach I get in each serving.
1/2 dried black caviar lentils, cooked (need 2 cups cooked lentils)
3 T. ghee or vegetable oil
1 onion, roughly chopped
4 cloves garlic, roughly chopped
2 T. ginger, chopped
1 serrano chili, chopped
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 teaspoons garam masala
1 lb. baby spinach, fresh
handful of fresh mint leaves (10-20)
1 teaspoon dried fenugreek leaves
3/4 cup water
1/2 cup plain yogurt
1 teaspoon salt
Add lentils to pan with bay leaf and 1 garlic clove (smashed). Cover the lentils with 1 inch of water. Bring to boil and then lower heat to simmer for 15-20 minutes or until softened. *This is for the black caviar lentils
In a large pan, heat ghee and add onions. Saute until onions are clear, about 4 minutes. Add garlic, ginger and serrano. Saute for 1 minute until fragrant. Add fennel seeds, mustard seeds, cumin seeds and garam masala and stir to combine. Lower the heat and add the fresh spinach, mint leaves, dried fenugreek and 2 T. water. Cover the pan until the spinach is wilted about 4 minutes. Stir mixture around 2 minutes and put the lid back on until spinach is fully wilted.
Take spinach mixture and add to blender along with 3/4 cup water. Grind to a smooth texture or grind leaving some texture. Pour the mixture back into the pan.
Into the spinach mixture, add your cooked lentils, yogurt and salt and stir to combine. Taste and adjust salt if needed.
Finish with a squeeze of lemon juice.
Serve with basmati rice or roti. Enjoy!
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