| 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 |
|
Onion |
| 1 |
|
Clove garlic |
| 1 |
t |
Ground ginger |
| 1 |
t |
Chili powder |
| 1 |
t |
Salt |
| 2 |
T |
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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