Spinach With Lentils - A Great Way To Add Greens To Your Lentils

Based on the principles of Ayurveda, this is a delicious healthy recipe that you can have throughout the year. With few carbs and no fat, lentils are a great source of lean protein. Add vegetables to lentils is common, and adding green leafy vegetables provides a contrasting color to the yellow color of the lentils. If you are using kale, make sure you saute kale for five minutes before adding it to the lentils. Swiss chard, spinach, and kale are leafy greens that will go well in a lentil dish.


1 cup split pigeon peas
2 teaspoons sea salt
1/2 medium size white onion, diced
3 garlic cloves, peeled and chopped
1 jalapeno, chopped
2 Tablespoons coconut oil
1/4 teaspoon asafetida
1 teaspoon cumin seeds
8-10 curry leaves
1/2 teaspoon ground turmeric
1 teaspoon ground Kashmir paprika
4 cups fresh baby spinach leaves
2 Tablespoons chopped cilantro
2 Tablespoons freshly squeezed lemon juice



In a medium saucepan over medium heat, boil 3 cups water along with some salt. Add the rinsed lentils and cook for 40 minutes over low heat. Stir occasionally. If the water dries up, add a cup of water.

In a Dutch oven, over medium heat, add coconut oil. When the oil is hot, add the mustard seeds and allow crackling.

Add asafetida, cumin seeds, onion, and curry leaves. Saute for 5 minutes.

Add the ground spices, cook for a minute, then add the spinach leaves and mix. Cook until the spinach leaves have wilted.

Pour in the cooked lentils, stir. Bring to a boil.

Add the cilantro and lemon juice. Serve. 

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