Budget recipes
Indian lentils with spinach for $1.90 per serve
See more recipes in this Week's Woman's Day.
INGREDIENTS
green or brown lentils, 2 cups, washed well, picked over (see tip)
water, 8 cups, plus 2 cups extra
ghee or vegetable oil, 2 tablespoons
fresh ginger, 3cm, peeled, grated
long red chilli, 1, thinly sliced, plus extra to serve, if liked
baby spinach, 350g, washed
coriander, 1 bunch washed, roughly chop
lemon juice, ½-¾ cup, to taste
METHOD
- Place lentils and water in large saucepan. Bring to the boil on high. Reduce heat to low, simmer 25-30 minutes, until lentils are tender. Drain well and wipe out saucepan.
- In same saucepan, heat ghee or oil on low. Saute ginger and chilli 4-5 minutes, until ginger is golden. Return lentils to pan with extra water and bring to simmer. Add spinach and coriander. Simmer, covered, 2-3 minutes until spinach wilts.
- Stir in lemon juice and season to taste. Add extra sliced red chilli to serve.
TOP TIP- To pick over lentils means to pick through them and remove any that look discoloured or misshapen, or any debris.
- This is Indian comfort food at its best. Serve hot with warm flat bread.
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