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Categories:Viewed: 110 - Published at: 4 years ago
Ingredients
- 13 oz green or brown lentils, washed, picked over
- 2 tbsp ghee or vegetable oil
- 1 inch peeled, grated fresh ginger
- 1 None long red chili, thinly sliced, plus extra to serve (optional)
- 13 oz baby spinach, washed
- 1 bunch fresh cilantro, washed, roughly chopped
- 1/2-3/4 cup lemon juice
Method
- Combine lentils and 8 cups water in a large saucepan. Bring to a boil then reduce heat and simmer for 25-30 mins, or until lentils are tender. Drain.
- Clean pan. Add ghee and place over low heat. Saute ginger and chili for 4-5 mins, until ginger is golden brown. Return lentils to pan along with 2 cups water. Bring to simmer. Add spinach and cilantro. Simmer, covered, for 2-3 mins, until spinach wilts.
- Stir in lemon juice and season to taste. Add extra sliced red chili to serve.
