from Madhur Jaffrey's Indian Cooking (ISBN 0-8120-6548-4)
Lentils with Spinach and Ginger
serves 6 (or 4 in my house)
200 g (~7 0z) green lentils, picked over, washed and drained
750 ml (~3 cups) water
Put lentils and water in saucepan and bring to a boil. Cover,
turn heat to low and simmer 1 hour.
6 Tbsp vegetable oil
1-2 hot green chile - or a pinch of cayenne - or no heat
1 tsp (I use 1 Tb) grated ginger
8 well-packed Tbsp chopped cilantro leaves
550 g (1 1/4lb) spinach, trimmed, washed, chopped (or left whole,
grabbed right out of one and a half of those 10 oz 'triple-washed'
2 tsp salt
freshly ground black pepper (tastes great very peppery)
2 Tbsp lemon juice, or more
Put oil in big skillet over medium heat. When hot add chile &
ginger and stir-fry 10 seconds. Add cilantro and spinach and stir
until spinach is wilted. Add cooked lentils and salt. Mix &
bring to a simmer. Cover and cook on very low 25 mins. Stir in
pepper and lemon juice for a few mins. Serve in very big bowls.
Great cold too.