food for a restless mind

Lasuni Chilkewala masoor palak (garlic and spinach orange lentil stew)

My dad is away for work at the moment so my mum and I have decided to go pescetarian until he gets back (vegetarian + fish). When I stumbled across this recipe on Su’s Healthy Living blog it seemed a perfect dish to try. We have a pele (Tongan spinach) plant growing in out garden so I’m always looking for good recipes that include spinach.

I had to alter the recipe a bit, but it was still delicious and really easy. To save time I cooked everything in the same pot. The water, lentils, tomatoes, and onion all go into a large saucepan. Bring the mixture to the boil then reduce to a simmer and cook for about twenty minutes or until the lentils are tender. Add in the chopped spinach and mix it through the cooked lentils.

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In a separate frying pan heat up the coconut oil and cook the garlic until fragrant. Add the garam masala and cayenne pepper and mix them into the garlic being careful not to burn the spices. Stir the garlic and spices into the lentil mixture then serve.

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Ingredients

  • 1/2 cups of orange lentils
  • 2 cups of water
  • 1 sliced jalapeno chilli
  • 1-2 cups of spinach, chopped
  • 1 onion, chopped
  • 1 400g can of diced tomatoes
  • 5-6 tsp of minced garlic
  • coconut oil
  • 1/2 tsp of cayenne pepper
  • 1/4 tsp of garam masala
  • salt and pepper to taste

Method

  1. The water, lentils, tomatoes, and onion all go into a large saucepan.
  2. Bring the mixture to the boil then reduce to a simmer and cook for about twenty minutes or until the lentils are tender.
  3. Add in the chopped spinach and mix it through the cooked lentils.
  4. In a separate frying pan heat up the coconut oil and cook the garlic until fragrant.
  5. Add the garam masala and cayenne pepper and mix them into the garlic being careful not to burn the spices.
  6. Stir the garlic and spices into the lentil mixture then serve.
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2 thoughts on “Lasuni Chilkewala masoor palak (garlic and spinach orange lentil stew)

  1. Suchitra says:

    I absolutely love your version! It looks good.The one pot method works best. I at times cook the spinach separately as I cook the lentils at the same time as my matta rice in the pressure cooker. This saves me even more time. I would appreciate it if you would be kind enough to link my blog to your post, so that more people who are vegetarian, vegan & pescetarian can have access to a variety of such dishes.

    Like

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