Spiced Lentils And Spinach Recipes

LENTILS AND SPINACH

Lentils And Spinach image

This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Provided by bobawood

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

Steps:

Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g

SPINACH-AND-GARLIC LENTILS

Spinach-and-Garlic Lentils image

This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield about 9 cups

Number Of Ingredients 12

Ingredients

One 2-inch piece ginger, finely chopped
1 serrano chile, thinly sliced, (remove seeds for less heat)
1 teaspoon ground turmeric
5 ounces baby spinach (about 4 tightly packed cups)
Juice of 1/2 lemon
Kosher salt
3 tablespoons unsalted butter
1/2 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups)
1 medium tomato, chopped
3 cloves garlic, thinly sliced

Steps:

Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.

Nutrition Facts : Calories 260 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams

SPICED LENTIL & SPINACH PIES

Spiced lentil & spinach pies image

Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. The lentils not only soak up all the flavours, they're filling and good for you, too

Provided by Tom Kerridge

Categories Dinner, Main course, Supper

Time 1h25m

Yield Makes enough filling for 6 individual pies

Number Of Ingredients 20

Ingredients

1 tbsp sunflower oil
1 large onion , finely chopped
5 garlic cloves , grated
thumb-sized piece of ginger , peeled and finely grated
1 tsp cumin
1½ tsp turmeric
½ cinnamon stick
pinch of chilli flakes
250g red split lentils
600ml vegetable stock
30g butter
300g spinach
1 lemon , zested and juiced
2 tbsp chopped coriander
6 tbsp chutney
1 quantity all-butter pie pastry (see 'Goes well with' below), or use a shop-bought vegetarian alternative
3 egg yolks
½ tsp turmeric
1 tsp cumin seeds
1 tsp sea salt flakes

Steps:

Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.

Nutrition Facts : Calories 1055 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

INDIAN LENTILS AND SPINACH

Indian Lentils and Spinach image

I combined two other recipes to create this.

Provided by artyjeep

Categories Side Dish Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 20

Ingredients

1 tablespoon vegetable oil
1 white onion, halved and sliced into 1/2-inch rings
3 cloves garlic, minced
2 cups chicken broth
1 cup lentils
½ cup water
2 cloves garlic, crushed
1 ½ teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
1 bay leaf
1 (10 ounce) package frozen chopped spinach
¼ cup water

Steps:

Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 20 g, Fat 2.4 g, Fiber 9.4 g, Protein 8.1 g, SaturatedFat 0.4 g, Sodium 324.6 mg, Sugar 2 g

SPICED LENTILS AND SPINACH

Spiced Lentils and Spinach image

Make and share this Spiced Lentils and Spinach recipe from Food.com.

Provided by neddybuttercup

Categories Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 medium onion
1 cup dried lentils
1/4 cup brown rice
1 cup carrot
12 ounces frozen spinach

Steps:

crock pot it!
mix everything together.

Nutrition Facts : Calories 528.2, Fat 3.3, SaturatedFat 0.9, Sodium 185.7, Carbohydrate 94.5, Fiber 38.2, Sugar 8.6, Protein 35

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