in India

Pan-fried lentils with spinach

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Ingredients for 2 servings:

  • 250 g lentils, red
  • 500 g leaf spinach
  • 100 g natural yogurt
  • 1 tbsp olive oil
  • 3 cloves garlic
  • Cumin, 1/3 tsp
  • ½ tsp turmeric
  • 1 tsp paprika powder
  • 1 tsp coriander
  • herbal salt
  • pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the lentils in a pot with 500 ml of water and a pinch of salt and simmer for about 15 minutes. Drain the lentils. Gently heat the olive oil in a pan, add all the spices, crush the garlic, add it to the pan, and cook for about two minutes, stirring constantly. Then add the spinach and cook. Finally, add the lentils to the spinach, stir everything together, and cook a little longer until the lentils are heated through. Season with salt and pepper. At the very end, pour the yogurt over the top and garnish with some coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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