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  • 4servings
  • 30minutes
  • 305calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, E
MineralsNatrium, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup(s) lentils , picked through and rinsed

  2. 1 can(s) (14- to 14 1/2-ounce ) lower-sodium chicken broth (about 1 3/4 cup)

  3. 1 tablespoon(s) vegetable oil

  4. 1 tablespoon(s) cumin seeds

  5. 2 shallots , thinly sliced

  6. 1/3 cup(s) sweetened shredded coconut

  7. 1 large (10-ounce) Yukon gold potato , peeled and cut into 1/4-inch cubes

  8. 6 ounce(s) baby spinach

  9. 1/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, combine lentils, broth, and 1 cup water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.

  2. Meanwhile, in deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.

  3. Stir in spinach and salt. Cook 2 minutes or until spinach is wilted, stirring.

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