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Lentils with Spinach and Ginger
Wholesome lentils with fresh spinach and ginger—nutritious, gut-friendly, and easy to make!
Prep:
10 minutes
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Cook:
1 hour 10 minutes
4 servings
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Medium
Ingredients
1 cup lentils, picked over, washed, and drained
3 cups water
6 TBSP olive oil
1 tsp grated fresh ginger
½ cup well-chopped fresh coriander (cilantro)
1¼ pounds fresh spinach, trimmed, washed, and chopped
2 tsp salt
2 TBSP lemon juice (more to taste)
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192 grams lentils, picked over, washed, and drained
710 ml water
6 TBSP (90 ml) olive oil
1 tsp (5 ml) grated fresh ginger
30 grams well-chopped fresh coriander
567 grams fresh spinach, trimmed, washed, and chopped
2 tsp (10 ml) salt
2 TBSP (30 ml) lemon juice (more to taste)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
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Instructions
- Put the lentils and water in a heavy pot and bring to a boil.
- Cover, turn heat to simmer, and cook for 1 hour or according to package instructions.
- Over medium heat, heat the oil in a pot large enough to hold the spinach.
- When hot, add the ginger and fry for 10 seconds.
- Add cilantro (coriander) and spinach.
- Cook until the spinach is wilted.
- Add the cooked lentils and the salt.
- Stir to mix and bring to a simmer.
- Cover and cook very gently for 5 minutes.
- Add the salt and lemon juice, stir and cook uncovered for another 5 minutes. Adjust any seasonings.
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Nutritional Info
Storage
Notes
You could also use multi-colored sprouted lentils in place of traditional. If using, be sure to cook to package instructions as it won't take an hour to initially cook.
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