 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
I live in a small, rural community in North Australia and still crave 'big city' foods such as Tibetian take aways. Although this recipie is out of an Indian cookbook it quenches my craving for that distinct flavour. Chillies are optional, I only like a mild heat so I add them without the seeds. The fresh coriander is hard to come by up here so I sometimes leave it out as well. Ingredients:
200 g red lentils or 200 g green lentils |
720 ml water |
6 tablespoons vegetable oil |
1 -2 hot red chili pepper, finely sliced |
1 teaspoon very finely grated fresh ginger |
8 tablespoons chopped fresh coriander |
560 g fresh spinach, washed, trimmed and chopped (frozen block is fine) |
2 teaspoons salt |
fresh ground black pepper |
2 tablespoons lemon juice (or more) |
Directions:
1. Put the lentils and the water into a heavy pot and bring to the boil. Cover, turn heat to low and simmer until lentils are cooked (about 45 minutes).
2. Over a medium flame, heat the oil in a large pot, add chillies and ginger and stir fry for 10 seconds. Add coriander and spinach, stir and cook until the spinach has wilted. Put in cooked lentils and salt. Stir and mix to bring to a simmer (you may need to add some water at this stage). Cover and cook very gently for 25 minutes. Add the black pepper and the lemon juice, stir and cook uncovered for 5 minutes. Check seasonings.
|
|