Green Dahl with Spinach and Rice. This is one of our favorite weeklies—my husband and I love it, and so we’re so happy that our little E does, too!
Okay: so, I’m not the biggest fan of giving E white rice, but it happens every so often. Use brown rice for this recipe if you prefer, and use as much spice as your little one’s palate will allow (E likes things spicy, so he eats the same amount that we do!).
Green Lentil Dahl with Spinach and Rice
- 1 pound dried green lentils, rinsed well in cold water
- 1 cup chopped fresh tomatoes
- 1 medium fresh jalapeno pepper, seeded and minced
- 2 t. minced fresh ginger
- 3-4 garlic cloves, finely minced
- 2 t. ground coriander
- 2 t. ground turmeric
- 1/3 cup extra virgin coconut oil
- 2 T. grapeseed oil
- 1 T. cumin seeds
- 1 cinnamon stick
- 3-4 whole cloves
- 1-2 medium yellow onions, finely chopped
- 1/4-1/2 t. cayenne pepper, or to taste
- 1 pound fresh baby spinach, washed and stems removed
- 1/3 cup chopped fresh cilantro
- 1/2 t. sea salt, plus more to taste
- Juice of one fresh lemon
- Rice, white or brown
1. Combine the lentils, tomatoes, jalapeno, ginger, garlic, coriander and turmeric in a large pot. Add water to cover by inches. Cover the pot and place over high heat. Bring to a gentle boil and turn down the heat immediately to medium and simmer until the lentils are tender, about 30 minutes.
2. In another medium saucepn, heat the coconut oil and grapeseed oil over medium heat. Add the cumin seeds, cinnamon stick, and cloves and cook for 2 to 3 minutes, shaking the pan occasionally to prevent burning. Add the chopped onions and cook, stirring often, for 6 to 10 minutes, or until the onions are soft and translucent. Add the cayenne pepper and spinach, stirring constantly and cooking until the spinach just begins to wilt. Add about 1 cup of water and bring to a gentle simmer for 2 minutes or so. Turn off the heat.
3. Puree about half (or a little more if you prefer) of the lentils with an immersion blender or in a regular one. Stir in the onion-spinach mixture into the lentils along with the cilnatro and sea salt, adding more sea salt to taste as desired. Simmer the whole thing for about 5 minutes, then adjust the seasoning and add the lemon juice. Serve immediately with white or brown rice.
Photo © 2013 Ash Adams