With approximately 26% of their calories from protein, lentils have the third-highest level of protein by weight, of any plant-based after soybeans and hemp. Lentils are an important part of the diet in the Indian subcontinent, which has large vegetarian population.
Made with spices of Ayurvedic importance, this is a powerfully healthy and healing dish..
Serves 2 (adapted from a recipe by the Post-Punk Kitchen)
1 tablespoon ghee
1 small yellow onion, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1 cup fresh spinach, chopped
1 teaspoon sea salt
1/2 cup dried red lentils, rinsed and picked over
1 tablespoon tomato paste
2 cups vegetable stock
2 plum tomatoes, chopped
juice of 1/2 lime
1/4 cup fresh cilantro, chopped
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole cloves
1/2 teaspoon hulled cardomom
1 teaspoon turmeric
1/2 teaspoon black pepper
2 dried red chiles, seeded
1/4 cup plain yogurt
1 teaspoon good curry powder
Toast whole spices in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes. Transfer to a spice grinder and pulse with chiles. Set aside.
Heat ghee in a heavy skillet over medium heat and fry onions until golden. Add tomatoes and cook until most of the liquid has evaporated. Add ginger, garlic, turmeric, black pepper and toasted spices and fry 5 minutes.
Add vegetable stock and lentils and bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Add spinach and cook 3 minutes, then add lime and cilantro, adjusting consistency with tomato paste if necessary.
Serve over brown basmati and top with a dollop of curried yogurt.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.