Lentils with spinach

Step-by-step recipe

Step 1:

Rinse brown lentils thoroughly several times and leave to soak in a bowl for 10-12 hours or overnight.

Step 2:

Drain the lentils and place them in a saucepan. Add the vegetable broth, cover, and bring to a boil.

Step 3:

Reduce heat and simmer for about 10 minutes until tender, then set aside uncovered.

Step 4:

Wash the spinach leaves and cilantro, place them in a blender, add coconut milk and blend until smooth.

Step 5:

Place a frying pan over high heat and add 3 tablespoons of vegetable oil. Add the diced onion, 1/4 teaspoon of salt, and cook, stirring occasionally, for about 6 minutes until golden brown.

Step 6:

Add 2 tablespoons of crushed garlic and 1 tablespoon of minced ginger and cook, stirring, for 2 minutes. Reduce heat to low. Add cumin powder, coriander powder, asafoetida, garam masala, and cayenne pepper (optional). Stir and cook, stirring, for about a minute.

Step 7:

Add the diced tomatoes and increase the heat to medium. Cook, stirring, for 2-3 minutes, until the tomatoes are soft.

Step 8:

Add cooked lentils, add salt to taste, bring to a boil and cook over fairly high heat for about 2 minutes.

Step 9:

Pour in the green puree, rinsing off any residue from the sides of the blender with clean water, quickly bring to a boil and cook over medium heat for 2-3 minutes.

Step 10:

Turn off the heat, add lemon juice, stir and serve.

Cooking tips

Those who consume dairy products can use regular milk instead of coconut milk.

Cook, stirring constantly to prevent burning. Be especially careful after adding the seasoning mixture—it should release its aroma but not burn.