Lentils with Spinach and Ginger
Prep:
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Cook:
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Ingredients
1 cup lentils, picked over, washed, and drained
3 cups water
6 TBSP olive oil
1 tsp grated fresh ginger
½ cup well-chopped fresh coriander (cilantro)
1¼ pounds fresh spinach, trimmed, washed, and chopped
2 tsp salt
2 TBSP lemon juice (more to taste)
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192 grams lentils, picked over, washed, and drained
710 ml water
6 TBSP (90 ml) olive oil
1 tsp (5 ml) grated fresh ginger
30 grams well-chopped fresh coriander
567 grams fresh spinach, trimmed, washed, and chopped
2 tsp (10 ml) salt
2 TBSP (30 ml) lemon juice (more to taste)
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Rating
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Dietary Therapies
SCD
mSCD
CDED P2
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Put the lentils and water in a heavy pot and bring to a boil.
- Cover, turn heat to simmer, and cook for 1 hour.
- Over medium flame, heat the oil in a pot large enough to hold the spinach.
- When hot, add the ginger and fry for 10 seconds.
- Add cilantro (coriander) and spinach.
- Cook until the spinach is wilted.
- Add the cooked lentils and the salt.
- Stir to mix and bring to a simmer.
- Cover and cook very gently for 25 minutes.
- Add the pepper and lemon juice, stir and cook uncovered for another 5 minutes. Adjust any seasonings.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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