Sunday, August 9, 2009

Indian Inspired Spinach and Red Lentils

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      One of my favorite ingredients to cook with when I have no clue what to make for dinner is red lentils. They're flatter than normal lentils, cook fairly quick making, and they go really well with just about anything else making them perfect for using up the rest of whatever you have. Just like in this instance where I threw in the remainder of various leftovers into this. It turned into a tasty and satisfying dinner for me and the boyfriend.

Indian Inspired Spinach and Red Lentils

1 C Chopped Spinach
½ C Red Lentils
3 Shallots
2 tsp Butter (I used Earth Balance)
1 C Vegetable Broth
½ C Water
Salt, Cumin, Coriander and Turmeric to taste

      Heat skillet over medium high heat and saute shallots until softened and slightly browned. Add lentils and stir until lentils are evenly coated in oil then add liquids and stir well. Add spices plus salt and spinach and let cook until most of the water is gone. Taste to see if anything needs to be adjusted and continue cooking until lentils are soft – about 15 minutes total. Serves 2.

      Also, I just got my Vegetarian Times subscription in my mailbox yesterday evening and was thrilled to see it. I've been on a cupcake baking binge recently and little real food cooking has gone on (like cupcakes aren't real food?), but this issue gave me tons of new ideas to help get me back in the mood for real food again. Really, there is nothing wrong with two days of cupcakes.


  1. Do you find that the red lentils hold their shape when cooked?

  2. The red lentils I use are always really flat compared to green or yellow lentils and I do feel they tend to get almost mushy if I cook them too long. I try to undercook them just a tad to help with this.

    Thanks for stopping by!



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