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Ingredients
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1 cup red lentils
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4 cups water
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1 teaspoon salt, plus more for seasoning
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3 tablespoons vegetable oil
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1 teaspoon mustard seeds
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1 teaspoon cumin seeds
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1 onion, chopped
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2 cloves garlic, minced
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1 pinch ground turmeric
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1 bunch spinach, chopped
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1 large plum tomato, chopped
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½ teaspoon cayenne pepper
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¼ cup chopped fresh cilantro
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water, as needed
Directions
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Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until lentils are tender, about 1 hour.
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Heat oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to seeds; cook and stir until onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into onion mixture; cook until spinach wilts and tomato is tender, about 5 minutes.
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Stir cooked lentils and cilantro into spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Facts (per serving)
291 | Calories |
12g | Fat |
36g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 291 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 9% |
Sodium 666mg | 29% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 13g | 48% |
Total Sugars 6g | |
Protein 15g | 30% |
Vitamin C 37mg | 41% |
Calcium 148mg | 11% |
Iron 7mg | 40% |
Potassium 1158mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.