East Indian Spinach and Lentils

Above are two of my kids…I’m so proud.  (hee-hee!)

 

One of the great things I have found with blogging is that I can keep up with the other busy momma’s in my life and what is happening with them (see me groovy friend list on the left).   Another great thing is all the other blogs of people who I didn’t even  know, or live far from, but have formed a little community here on the web.   There are a bunch of us joining together with Laura for Menu Plan Monday.  It has been fun.  Lots of tasty recipes and ideas, and lots of people to meet and greet!  A couple of weeks ago  Bo Tai-tai posted her menu which had a yummy sounding lentil dish.  I asked for the recipe, then she was kind enough to share it with me and all of us on her blog.  She and I are a world apart, yet we can share recipes over the backyard fence of the web.  How cool is that?  You have all got the check out her site.  It is really interesting reading, with great photos too!  She just posted a great entry on how she organizes her vitamins, etc.  Great tip!

 

Here is the recipe.  We are having it tonight with a rice pilaf and crunchy salad.  For her original link, go here.  Thanks Bo Tai-tai!

 

**edit:  Okay, this was super tasty.  Lentil-boy loved it.  I did use a pinch of crushed chili peppers instead of the fresh hot chili pepper.  I also added 4 cups of water when I added the lentils and stirred in the chopped fresh spinach after the lentils and potatoes simmered until tender (about 35-45 min?).  I let the spinach wilt, then served.  

 

East Indian Spinach and Lentils

 

In a large saucepan, brown in 3T oil over medium-low heat:
1 large onion, chopped

Add and brown lightly:
4 cloves garlic, minced
2T ginger root, finely chopped

Stir in, being careful not to burn:
2t whole cumin seed
2t curry powder
2t salt
1 fresh hot chili pepper, seeded, chopped (I skip that)

Stir in, coating with spice mixture:
2c red lentils, rinsed (have used brown lentils)
5 large potatoes, peeled and slice (optional)
1 bunch spinach, chopped (may use frozen)
Bring to a boil. Reduce heat and simmer, partially covered, until lentils and potatoes are tender. Place in serving dish and sprinkle over top:
2T cilantro, chopped

Serve with hot rice, tomato and cucumber slices.

This recipe is from Extending the Table . . .A World Community Cookbook

East Indian Spinach and Lentils

Wednesday, May 16, 2007

1 Comment $manage-tooltip$


Thursday, May 17, 2007 – 08:44 AM
Yum, this is right up my alley, and I have most of the stuff on hand too! 

I miss you and your lovelies…..i need a squeeze

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