Indian Lentils and Spinach

Indian Lentils and Spinach

by Perry Macrae 6 months ago
4.7 (9)
1 hour
129.3 kcal
20 g carbs
Description

I combined two other recipes to create this.

Ingredients
  • 1 tablespoon vegetable oil
  • 1 white onion, halved and sliced into 1/2-inch rings
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup lentils
  • ½ cup water
  • 2 cloves garlic, crushed
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen chopped spinach
  • ¼ cup water
Directions
  1. 1. Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
  2. 2. Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
  3. 3. Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
  4. 4. Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.
Nutrition Facts
serving: 8 servings
calories: 129.3 kcal
carbohydrates: 20 g
protein: 8.1 g
saturated fat: 0.4 g
sodium: 324.6 mg
fiber: 9.4 g
sugar: 2 g