| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Veg04 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Red split lentils |
| 1/2 |
pt |
Water |
| 1/2 |
lb |
Frozen spinach |
|
|
Or |
| 1 |
lb |
Fresh spinach |
| 1 |
md |
Onion |
| 1 |
|
Clove garlic |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 2 |
tb |
Plain yogurt |
INSTRUCTIONS
Wash the lentils well and place in a heavy saucepan. Cover with the water.
Meanwhile, if using frozen spinach, remove from the freezer and allow the
block to begin to thaw. If using fresh spinach, wash well and chop finely.
Peel the onion and garlic and coarsely slice them. Add to the lentils.
Cover and bring to the boil, then add the ginger, chili powder and teh salt
and simmer gently.
Cover the saucepan and allow to simmer until the lentils break down and
turn into soup. Once this has been achieved, boil off any excess water so
that quite a thick sauce is made. Add the spinach. If this is not totally
thawed out by now do not worry, continue to cook until the spinach is
thawed and totally mixed in with the lentils. Finally, addadd the yogurt
and stir well in. Cook for a further 3 minutes and serve.
Per serving: 32 Calories; 1g Fat (13% calories from fat); 3g Protein; 5g
Carbohydrate; 1mg Cholesterol; 526mg Sodium
Recipe by: Indian Cooking, Khalid Aziz
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