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Spinach-and-Garlic Lentils

Spinach-and-Garlic Lentils
Prep Time
20 min
Cook Time
25 min

This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.

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ingredients

1 2"
piece ginger, finely chopped
1
serrano chile, thinly sliced, (remove seeds for less heat)
1
tsp ground turmeric
5
oz baby spinach (about 4 tightly packed cups)
Juice of ½ lemon
Kosher salt
3
Tbsp unsalted butter
½
tsp cumin seeds
½
tsp brown mustard seeds
1
lb(s) split orange lentils (masoor dal), picked through and rinsed (about 2 ¼ cups)
1
medium tomato, chopped
3
cloves garlic, thinly sliced
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directions

Step 1

Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.

Step 2

Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.

Step 3

Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.

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