I found this recipe when I was searching allrecipes for new ways to use my giant bag of red lentils in my pantry. I was sold on this recipe by the title alone. With a few alterations, this recipe was delicious!
ingredients:
1 cup red lentils
1/4 cup tomato puree
1/2 (8 ounce) container plain yogurt
1 teaspoon garam masala
1/2 teaspoon ground dried turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, grated
4 cups loosely packed fresh spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh cilantro, chopped
1 (15.5 ounce) can garbanzo beans, rinsed and drained
directions:
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.
2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chili powder. Stir until creamy.
3. Heat oil in a skillet over medium heat. Stir in garlic and ginger. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
4. Stir lentils and garbanzo beans into mixture until well combined. Heat through, about 5 minutes.
serves 4
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