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1 tsp oil
1 tsp black mustard seeds
1 tsp fenugreek seeds
3 bay leaves (indian)
4 cloves garlic
1 cup lentils, soaked 30 min & drained
1/2 tsp smoked paprika
1 & 1/2 tsp coriander ground
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp turmeric
1 & 1/2 cups water
3/4 cup coconut milk (canned)
3-5 cups packed baby spinach
{optional garnish with cilantro, lemon juice, sesame seeds}
Cook mustard seeds in oil until pop.
Add remaining spices and toast for 2 minutes.
Add lentils, toast for 30 seconds.
Add salt, water, and coconut milk.
Cover and cook for about 15 minutes.
Stir in spinach, cook about 4 minutes.
Discard bay leaves; Makes about 4 cups.
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