A simple, very light and intensely curried stew of green lentils and fresh spinach. Surprisingly good even for people who don't usually enjoy vegetables or in particular lentils and spinach. This dish could be a good start to changing their minds.
Recipe adapted mainly from here.
Last year: Mint and carrot tzatziki (raw).
Two years ago: Eggplant croquettes (fritters) with spicy-sour yogurt sauce.
Three years ago: Fast baby pasta with creamy Parmesan and pea sauce and Pasta con pomodoro (Italian simple tomato sauce pasta).
Ingredients (serves 2-3):
- 150 g green-brown lentils (Pardina lentils) (soaked a night before)
- 500 ml water
- 1 large yellow onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon caraway fruit
- 1/2 teaspoon ground coriander
- 1 teaspoon turmeric (curcuma)
- 1/2 of a green chili pepper
- 75 ml tomato puree
- 3 dry bay leaves
- salt and pepper to taste
- about 200 g fresh spinach
Drain the lentils and discard the water in which you soaked them. Add them and the fresh water in a heavy-bottomed pot and turn on the heat underneath it to medium:
When it comes to a boil, add the chopped up onion, garlic, olive oil, caraway, coriander, turmeric and minced chili pepper. Let it boil, covered, until the lentils are completely cooked (taste to make sure), about 20 minutes.
Uncover and add the tomato puree, bay leaves, salt and pepper. Let it cook for 5 more minutes, then add the fresh spinach on top:
Stir and remove from the heat. The spinach will wilt from the heat of the lentils. Transfer to serving plates and dig in! :)