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

  1. Heat a large sauce pan over medium-high, add the oil, onion and 1/2 the salt

  2. Cover and turn heat to low, and cook, sauteeing often, until the onion has softened and beginning to turn golden, 5-7 minutes

  3. Stir in the ginger, turmeric, coriander, fennel seeds and green chili

  4. Cook, stirring often, until fragrant, about 1 minute

  5. Add the water, both the lentils, and remaining 1/2 teaspoon salt, then bring to a boil

  6. 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

  7. 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

  8. Taste and adjust the seasoning with salt if desired

  9. Serve as is or with brown rice

  10. Makes 4 bowls

  11. Bobsredmill

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