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Spinach and white lentils


One of the easiest and healthiest ways to cook fresh spinach, is with white lentils, crushed red chilies, olive oil and garlic. The lentils give a little crunch to the regular soggy spinach and the garlic and red chili give it a warm and comforting flavor.


What you need: Serves 2
A large bunch of fresh spinach or 4 cups of baby spinach
1Tbsp white lentils/urad dhal
1 tsp cumin seeds/jeera
1 dry red chili pounded and crushed
2 cloves of garlic, crushed
1 Tbsp olive oil
Salt to taste

Wash, and drain the spinach leaves two times, to be safe to get off all the dirt. Drain and set aside.  

Heat olive oil in a large wok on medium high heat. Add the cumin seeds and lentils. Saute until the white lentils turn slightly brown. Add the garlic and saute for a minute, until the garlic is just beginning to brown. 
  Add the spinach to the pan, packing it down. Use two spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for two minutes. 

Uncover and cook on high heat for just 30 seconds to let the excess water evaporate, or drain it out. Add the crushed chili flakes and salt to taste.  Add a little more olive oil if you like and serve right away. Enjoy!


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