Lentils and Spinach (Print Version)
# Ingredients:
→ Main
01 -
3 cups of fresh spinach, roughly chopped
02 -
1 teaspoon of turmeric powder
03 -
1 teaspoon garam masala spice mix
04 -
1 teaspoon of salt
05 -
Freshly ground black pepper, as much as you like
06 -
160g (¾ cup) dried lentils (green or brown)
07 -
2 green chilies, cut in half lengthwise
08 -
3 garlic cloves, mashed into a paste
09 -
360ml (1 ½ cups) plain water
10 -
120g (½ cup) passata or crushed tomatoes
11 -
1 tablespoon ground coriander
12 -
1 tablespoon ground cumin
13 -
2 teaspoons of ginger, freshly grated
14 -
2 carrots, chopped into small pieces
15 -
Low-calorie spray oil for cooking
16 -
1 courgette (zucchini), diced up
17 -
1 large onion, finely chopped
→ To Serve
18 -
Fresh coriander leaves, finely chopped
19 -
4 tablespoons fat-free plain yogurt (optional)
# Instructions:
01 -
In a large pot, heat a little spray oil over medium-high heat. Toss in the onion, garlic, and ginger, stirring and cooking until they soften. If needed, add a bit of water to keep it from burning. Sprinkle the turmeric, cumin, coriander, and garam masala, mixing to combine into a paste. Add the diced carrots, zucchini, lentils, green chilies, passata, water, and a pinch of salt. Bring it all to a boil, then lower the heat and cover. Cook slowly for about 45 minutes. Once done, mix in the spinach, letting it wilt lightly. (Optional) Before serving, you can add plain yogurt with some chopped coriander and a squeeze of lemon juice for extra flavor.
02 -
Spray the Instant Pot’s bottom lightly with cooking spray and choose the sauté function. Add onion, garlic, and grated ginger, sautéing until softened. If it starts to stick, just splash some water in. Stir in the coriander, turmeric, cumin, and garam masala to create a fragrant paste. Toss in the carrots, zucchini, lentils, chilies, water, passata, and salt. Secure the lid tightly and adjust the Instant Pot to high pressure for 10 minutes. Wait about 10 minutes for natural pressure release, then carefully release the rest manually. Stir in the spinach at the end, letting it blend in. (Optional) Add a dollop of yogurt, coriander, and lemon juice right before eating.
# Notes:
01 -
You can freeze leftovers, and it works great as gluten-free or dairy-free if you make the swaps. Naturally, it’s already vegetarian and vegan!