Lentils With Spinach

Recipe Ingredients

1 cup	237ml	Split yellow lentils - see * Note
		Water - as needed
1 tablespoon	15ml	Oil
2 teaspoons	10ml	Minced garlic
1/4 cup	15g / 0.5oz	Chopped onion
1/3 cup	20g / 0.7oz	Chopped tomato
2 cups	474ml	Shredded spinach - (loosely packed)
1 1/2 teaspoons	7.5ml	Chopped seeded Thai green chile
		= (or serrano chile)
1/2 teaspoon	2.5ml	Salt
1 1/2 tablespoons	22ml	Thinly-sliced ginger root

Recipe Instructions

* Note: Yellow lentils are sold at Indian markets, labeled as Arhar dal or Toovar dal.

Rinse the lentils thoroughly and soak them in 1 1/3 cups of water, covered, for about 1 hour. (They will probably absorb all the water.)

Transfer the lentils and any remaining water to a heavy-bottomed pot. Add 1 1/2 cups of water and bring to a boil over medium heat. Reduce the heat and simmer until the lentils are soft but not mashed, 20 to 25 minutes. Turn off the heat and cover the pot.

While the lentils cook, heat the oil in another heavy-bottomed pan over medium heat. Add the garlic and cook for 1 minute. Add the onion and cook until it turns light brown, about 10 minutes. Add the tomato and cook until soft, 5 minutes.

Drain the lentils and add them along with the spinach and chile. Add the salt. Stir and cook for 2 minutes on medium-high heat. Serve hot, garnished with the ginger.

This recipe yields 4 servings.

Each serving: 108 calories; 332 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 14 grams carbohydrates; 6 grams protein; 5.41 grams fiber.

Source:
The Los Angeles Times, 05-29-2002

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