Curried Lentils with Spinach
Bright flavours in this vegan dish are marvellous. The fact that it cooks in five minutes in the instant pot is unbelievable.
YIELD
serves 3 – 4 people
PREP. TIME:
10 min
COOKING TIME:
15 min.
Inroduction
About this Recipe
I’d like to credit this recipe which I found on the internet years ago but I cannot find the source. It is a nice alternative to the very common lentil and spinach stews which generally contain coconut milk.
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon garam massala
- 1 teaspoon crushed cardamom seeds
- sea salt and fresh ground pepper
- 2 cups water
- 1 1/2 cups red lentils (you can use brown but they will take longer)
- 2 tomatoes, chopped
- 2 cups chopped spinach (8 oz)
- juice of 1 lemon, freshly squeezed
Step by Step Instructions
Step 1
Prepare your onions, garlic and tomato. Set the tomato aside. Measure your oil and measure out your spices, ready to add. If you have the time, crush the seeds of the cardamom pods yourself with a mortar and pestle rather than buying cardamom powder, the taste will be enhanced.
Step 2
Add oil, onions and garlic to instant pot. Set to sauté. As soon as the onions are transluscent, not brown, add spices, salt and pepper to taste.
Step 3
After 30 seconds add water, lentils and tomatoes. Turn off instant pot. Attach the lid and set to cook for 5 minutes.
Step 4
Chop your spinach and squeeze your lemon.
Step 5
When the instant pots cook cycle is complete you can do a quick release, add the spinach and lemon juice.
Step 6
Your meal is ready to serve. This can be served by itself or with a side of rice or flatbread.
CURRIED LENTILS WITH SPINACH (for instant pot)
Ingredients:
- 1/4 cup olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon garam massala
- 1 teaspoon crushed cardamom seeds
- sea salt and fresh ground pepper
- 2 cups water
- 1 1/2 cups red lentils (you can use brown but they will take longer)
- 2 tomatoes, chopped
- 2 cups chopped spinach (8 oz)
- juice of 1 lemon, freshly squeezed
Add oil, onions and garlic to instant pot. Set to sauté. As soon as the onions are transluscent, not brown, add spices, salt and pepper to taste. After 30 seconds add water, lentils and tomatoes. Turn off instant pot. Attach the lid and set to cook for 5 minutes.
Chop your spinach and squeeze your lemon. When the instant pots cook cycle is complete you can do a quick release, add the spinach and lemon juice. Your meal is ready to serve. This can be served by itself or with a side of rice or flatbread.
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