This recipe from Extending the Table: A World Community Cookbook is a delicious way to get more greens into your diet. Add as much hot chili as you’d like to increase the spice!
Ingredients:
- 1 large onion, chopped (I used a small onion plus the rest of the scallions I had in the frig)
- 4 cloves garlic, minced
- 2 Tbsp ginger root, finely chopped
- 2 tsp whole cumin seed
- 2 tsp curry powder
- 2 tsp salt
- 1 fresh hot chili pepper, chopped (I didn’t have one so I substituted a dash of red pepper flakes)
- 2 C red lentils, rinsed (I used whole green lentils)
- 5 C water
- 2 large potatoes, sliced (optional; I didn’t use because I didn’t have any. In hindsight I should have chopped up that kohlrabi that’s sitting in my frig)
- 1 bunch spinach, chopped (I substituted chard)
- 2 Tbsp cilantro, chopped (I forgot this and didn’t miss it)
- rice or chapatis or something else starchy to eat it with. Or I guess you could eat it as a soup. I went with brown basmati rice.
Directions:
- In a large skillet over medium heat, add 3 Tbsp oil and brown the onion.
- Add the garlic and ginger root. Stir in the spices (careful not to burn!). Stir in the lentils and coat with the spice mixture.
- Add water, potatoes (if using), spinach/chard; bring to a boil. Cover and simmer for about 20-25 minutes or until the lentils are soft.
- Serve over rice.
The Verdict: Sigh. I had forgotten how much I love Indian spices. When DH got home the first thing he said was “wow, that smells great!” And it went together in a snap. Why do I not cook with lentils more often? It was so good. DH added shredded cheese to his (at least it wasn’t chicken!) I think I prefer the chard to the spinach, although I’ve not had it with spinach. The chard was just so good. Next time I’ll go a bit lighter on the hot pepper flakes.
More spicy recipes from #SundaySupper
Aromatic Appetizers
- Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
- Cajun Shrimp Dip byCooking with Carlee
- Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
- Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
- Smoky Jalapeno Pineapple Salsa by Dash of Evans
- Spicy Apricot Chicken Meatballs by My Life Cookbook
- Spicy Jalapeno Chickpeas by Helpful Homemade
- Spicy Peach Chicken Wings by Eat, Drink and be Tracy
- Spicy Sugared Cashews by That Skinny Chick Can Bake
Distinctive Drinks
- Cilantro Jalapeno Mojito by Manu’s Menu
- Shoo Fly Punch with a Kick by Our Good Life
Daring Desserts
- Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
- Cinnamon Rolls by The Freshman Cook
- Mexican Chocolate Pudding by Pies and Plots
- Peppercorn Shortbread by The Finer Cookie
- Spicy Fudge Brownies by The Chef Next Door
- Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks
Masterful Mains
- Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
- Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
- Chicken Stuffed Poblano Peppers by Feeding Big and more
- Chickpea, lentil and spinach curry by Caroline’s Cooking
- Devil’s Chicken by Monica’s Table
- East Indian Chard and Lentils by Wholistic Woman
- Fried Chicken with a Kick by A Day in the Life on the Farm
- Grilled Chipotle Pork Chops by Cooking Chat
- Hella-peno Burger by Fantastical Sharing of Recipes
- Jalapeno Popper Pizza by Hardly A Goddess
- Kung Pao Chicken by Palatable Pastime
- Lomo Saltado by Tramplingrose
- Spicy black bean burgers by Simple and Savory
- Spicy Penne all’arrabbiata by She Loves Biscotti
- Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
- Sweet Chili Pork by Cookin’ Mimi
- Tunisian Garlic Chickpea Soup by What Smells So Good?
Seasoned Sides
- Baked Sriracha Sweet Potato Fries by Magnolia Days
- Easy to Make Cabbage Kimchi (MAK KIMCHI) by kimchi MOM
- Green Mango Sambal by Food Lust People Love
- Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement
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This is making my mouth water … it looks fabulous and reasonably easy. One question … do you think one could use ground cumin instead of the seeds? Thanks, so much, for sharing!
Absolutely!
Aha. And that would explain yesterday’s trip to Mediterranean Island… Such an incredible place. It’s really limiting to think of it just as a “Mediterranean grocery” when the Karadshehs make such an amazing effort to stock goods from all over the world. Makes it a great place to search for almost any ethnic or unusual ingredient!
This dish sounds wonderful, by the way; thanks, as always, for sharing.
It IS amazing. I could spend hours in there looking around.
I have never seen chard prepared this way. This dish looks great. I am definitely trying this soon. Thank you for sharing!!
Yes, it’s amazing what you can do with chard! Heading over to check out your zucchini banana bread. 🙂
I just realized I sprouted 4 cups of lentils instead of 2. I was trying to think what I should make with them and this will be the perfect thing! thanks for the recipe!
I love when that happens!
Wendy,
My husband saw this in my email and said, “Whose blog is that? That looks great! ” We love lentils.
I’ll have to return the favor soon w/ some recipes that we have. :).
please do!
OH I adore indian – It’s always a mouth party!
great recipe!
LIB
http://bit.ly/obLcAH
Oooh I love me some Indian food. Thanks for sharing!
Love the blog!
This sounds fantastic…and so satisfying. I love greens of any sort and mixing them with lentils is awesome 😀
I made this for dinner tonight and I will be making it again for sure! I soaked and sprouted my lentils, used kale instead of spinach, and sliced up some tomatoes in it. After tasting it we thought it needed something extra so we stirred in a can of coconut milk. It did the trick, made it creamy with a really nice flavor. We are big cilantro fans so I made sure to put it on the table so people could add it in to their personal dishes. The only other change we would make is only adding 1 tsp instead of 2 next time. Thanks for sharing!
coconut milk is a great idea! So glad it turned out. Don’t you love how recipes evolve? Now I’m going to try it with coconut milk, who knows what else next time 🙂
This sounds so warming and delicious – not to mention looks delicious also!
Great looking recipe. Totally up my alley. Thanks.