Thursday, August 14, 2008

Spinach Dal

This is currently my favorite Dal recipe. It tastes great with spinach, mustard greens, chard, or basically whatever green leafy veggies you've got growing in the garden;)

1 cup rinsed and picked over red or yellow lentils
1 tablespoon olive oil
1 medium-sized onion, chopped
2 cloves garlic, chopped finely
1 tablespoon chopped fresh ginger
1 green chile (I always leave this out)
4 cups washed and chopped spinach (stems removed)
pinch of mustard seeds (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 cup shopped fresh cilantro (I often leave this out too)
Freshly ground pepper

In a 2-quart stockpot, place the lentils in 2 cups of water and cook until done, 40-45 minutes.

In the meantime, heat a large skillet over medium heat and sauté the onions in the olive oil until soft, 4 to 5 minutes. Add the garlic, ginger, green chile, and spinach. Cook until the spinach is wilted, 4 to 5 minutes.

When the lentils are cooked, add them to the vegetable mixture along with the herbs and spices. Mix well. Season with salt and pepper, as desired. Heat through and serve.

recipe from: The Gluten-Free Vegan

1 comment:

Lauren said...

We made this for dinner tonight with dried cilantro and canned diced green chiles. I did all the spices by taste. I also sauteed the veggies in broth rather than oil to make it nearly fat free. It was AWESOME.