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Serves 6 to 8
You can make this quite hot, with chili peppers, or not. If using ground spices, use ¾ the indicated amounts.
3 tsp whole coriander seed
2 tsp whole cumin seed
1 tsp whole mustard seed
1 tsp whole fennel seed
16 oz (1 pound) brown lentils
3 tbs extra virgin olive oil (or butter)
2 medium onions, finely chopped
2 tsp finely chopped garlic
1 tbs finely chopped fresh ginger
1 cup small carrots, diced
1 cup celery, finely diced
pinch crushed red chili peppers (for some, 1 tsp chopped fresh Serrano or jalapeno peppers)
2 tsp ground turmeric
3 cups chopped plum tomatoes, or 2 14 oz cans diced tomatoes
9 cups vegetable broth
6 oz pre-washed spinach, chopped fine or 1 pkg frozen spinach
1 lemon – use the juice and grated zest
2 tsp salt and pepper to taste
fresh cilantro (for garnish)
1. Heat oil or butter in a large stock pot over medium heat. Add garlic, onion, ginger, carrots and celery, sauté for 5 minutes, stirring frequently,
2. Add lentils, chili, turmeric, tomatoes, and broth and bring to a boil. Reduce heat and simmer, covered for 1 hour until lentils are soft.
3. Just before serving, stir in spinach and lemon. Correct seasoning. Garnish with cilantro.
Serve with: Cucumber raita
Source: Safeway Select Magazine
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