Spinach and Broccoli
Ingredients
- 1/2 cup red lentils/masoor dal
- 1/2 cup french green lentils also called puy
- 1 medium shallot or small onion, finely chopped,
- 4-6 garlic cloves, peeled and minced, about 1 tablespoon
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin or fennel seeds ( i used 1/2 tsp each)
- 1/2 -1 hot green chili
- 2-3 cups water
- 2-3 tablespoons unsweetened coconut milk
- 1 cup chopped broccoli
- 5-6 ounces baby kale or baby spinach), about 6 cups, leaves, stems removed, roughly chopped
- fresh lime, for serving, optional
Preparation
Heat a large sauce pan over medium-high, add the oil, onion and 1/2 the salt
Cover and turn heat to low, and cook, sauteeing often, until the onion has softened and beginning to turn golden, 5-7 minutes
Stir in the ginger, turmeric, coriander, fennel seeds and green chili
Cook, stirring often, until fragrant, about 1 minute
Add the water, both the lentils, and remaining 1/2 teaspoon salt, then bring to a boil
Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 35 to 40 minutes or longer till lentils have disintegrated
Stir in the kale/spinach, chopped broccoli and coconut milk and return to a simmer, cook further for 4-5 minute till the leaves have wilted and broccoli is tender
Taste and adjust the seasoning with salt if desired
Serve as is or with brown rice
Makes 4 bowls
Bobsredmill
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