Indian-Spiced Lentil Ragu

Ingredients

  • 3/4 cup brown lentils
  • 1 (10-ounce) package frozen spinach, thawed
  • 2 tablespoons canola or other neutral oil (I used canola oil)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 tablespoon hot or mild curry powder (I used Hot Madras Curry Powder)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 (14.5-ounce) can diced tomatoes, undrained (I accidentally used diced tomatoes in sauce)
  • 1/2 teaspoon salt (I used table salt)
  • 1/4 teaspoon black pepper (used freshly ground black pepper)
  • 1/2 cup plain vegan yogurt
  • Basmati rice, for serving (I used brown basmati rice)

Directions

  1. Bring a medium saucepan of salted water to boil over high heat. Add the lentils, return to a boil, then reduce heat to low. Cover and cook until tender, 40 to 45 minutes. During the last 5 minutes of cooking, add the spinach. Drain and set aside.
  2. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until tender, about 7 minutes.
  3. Stir in the garlic, ginger, curry powder, coriander, and cumin. Cook for 1 minute, then add the tomatoes with their juice and cook, stirring to blend the flavors, for 5 minutes. Stir in the cooked lentils and spinach, salt, and pepper. Simmer until the mixture is hot and the flavors are blended, about 10 minutes. Taste and adjust the seasoning, adding a bit more curry powder or salt if necessary. Serve hot with the yogurt on the side.

This was a tasty dish that was cheap for me to make. I had a lot of the ingredients at home already. The fact that it looked like it got hit by a few branches from the ugly tree didn’t bother me that much. I was too busy gobbling it up to give the looks a second thought. I didn’t think that it was spicy hot so I didn’t bother with having the cooling effect of the yogurt. The directions did say to cook the lentils for 40-45 minutes but since my stove runs on the hotter side, I will need to check on lentils sooner the next time I make this dish. You might want to do the same.

This recipe came from “vegan on the cheap” by Robin Robertson.

I wasn’t paid in any form to promote “vegan on the cheap” by Robin Robertson.

Take care y’all !

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