culinary review

Creamy Spicy Indian Lentils with Spinach and Ginger

Last Modified: 01/04/08
First Published: 06/29/07
Views: 6024
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Views: 6024
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General Info
Servings: 4
Total Cost: $2.14
Cost Per Serving: $0.53
Total Calories: 1,115
Calories/Serving: 279
Vegetable Oil 2 Tablespoons 28.00 Grams $0.06 240
Lentils, Brown 1 Cup 200.00 Grams $0.22 604
Water 2 1/2 Cups 567.50 Grams $0.00 0
Spinach, Frozen * 10.00 Ounces $0.95 67
Onion, Yellow Diced 1 Cup 160.00 Grams $0.35 67
Garlic 4 Tablespoons 34.00 Grams $0.16 51
Ginger Root 2 Tablespoons 12.00 Grams $0.05 12
Yogurt, Plain 4 Tablespoons 56.50 Grams $0.14 43
Bay Leaf 1 Teaspoon 0.60 Gram $0.01 2
Bouillon Cubes, Chicken * 12.00 Grams $0.19 30
This is a very simple and tasty recipe. The fundamental recipe: lentils, spinach, yoghurt and spices is easy to vary and change according to taste.

4 Servings


2 tbsp of oil
1 cup of lentils (I used regular brown, although red or lentils de puy would do excellent)
2 1/2 cup of water
10 oz of frozen, chopped spinach
1 onion, peeled and chopped
4 garlic cloves
2 tbsp of grated ginger
4 tbsp of yogurt
1 bullion cube
1 bay leaf
Spices/Seasoning to season according to taste (don't be too conservative)
Curry powder
Chili powder
Dried herbs (basil, thyme...)
Balsamic Vinegar


Start with sauteeing the onions in some neutural oil (such as canola oil or penut oil). Add the garlic, bay leaf and washed lentils and let simmer for a few minutes.

Add water, bullion cube and put lid on. After about 10 min, add ginger and spices, and let simmer for about another 15 min. Add the spinach and season with some more spices if too weak. Let simmer for a few more minutes until the lentils are done and the spinach incorporated.

Lastly, take off from heat and put the yogurt in. Taste off with 1 tsp of balsamic vinegar. Serve with rice.