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Ingredients Jump to Instructions ↓

  1. 1 cup red lentils

  2. 1/4 cup tomato puree

  3. 1/2 (8 ounce) container plain yogurt

  4. 1 teaspoon garam masala

  5. 1/2 teaspoon ground dried turmeric

  6. 1/2 teaspoon ground cumin

  7. 1/2 teaspoon ancho chile powder

  8. 2 tablespoons vegetable oil

  9. 1 onion, chopped

  10. 2 cloves garlic, chopped

  11. 1 (1 inch) piece fresh ginger root, grated

  12. 4 cups loosely packed fresh spinach, coarsely chopped

  13. 2 tomatoes, chopped

  14. 4 sprigs fresh cilantro, chopped

  15. 1 (15 1/2 ounce) can mixed beans, rinsed and drained

Instructions Jump to Ingredients ↑

  1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

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