Name: Yellow lentils with spinach and ginger Coconut Curry
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 1 shallot, minced (about 2 tablespoons); 1 teaspoon ground ginger; 1/2 teaspoon curry powder; 1/2 teaspoon ground turmeric; 1 cup yellow lentils, picked over, rinsed and drained; 1 1/2 cups no-salt-added vegetable stock, chicken stock or broth; 1/2 cup light coconut milk; 1 teaspoon white or black sesame seeds; 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed; 1/2 teaspoon salt; 1 tablespoon chopped fresh cilantro (fresh coriander)

Directions

Tip: Tap steps to mark as completed

1 Set a large saucepan over medium heat and warm the olive oil. Add the minced shallot, ground ginger, curry powder, and turmeric, then stir continuously for about 1 minute, until the spices smell fragrant.

2 Pour in the yellow lentils, stock, and light coconut milk. Increase the heat to medium-high and bring the mixture to a boil. Lower the heat to low, partially cover the saucepan, and simmer for about 12 minutes, until the lentils are tender but still firm. Keep the mixture brothy, adding a little water if it becomes too thick.

3 While the lentils are simmering, place the sesame seeds in a small, dry saute pan over medium heat. Toast them briefly, shaking the pan often and watching closely so they do not burn. As soon as the seeds begin to brown, transfer them out of the pan and set them aside.

4 Fold the chopped spinach into the lentils, cover the saucepan, and continue simmering for about 3 minutes. The spinach should soften while the lentils continue to hold their shape.

5 Remove the cover and stir in the salt. Spoon the lentils into serving dishes, then finish with the chopped cilantro and toasted sesame seeds.

Yellow lentils with spinach and ginger Coconut Curry

Table of Contents

The Story Behind This Dish