Sort and rinse lentils. Place lentils in medium-sized pot, add water, chiles, turmeric and salt. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes, stirring frequently. Remove chiles when lentils are done.
When lentils have 10 minutes left to cook, heat oil in a sauté pan. When oil is hot, add cumin seeds and stir for 10 or 15 seconds. Add onions and ginger. Sauté until onions are translucent and soft, about 7 minutes. Add spinach, cover, and cook until spinach is wilted. Remove from heat.
Stir onion/spinach mixture, lemon juice, and garam masala into lentils. Stir well. Serve with white or brown basmati rice.
Makes 6 servings.
120 calories per serving (without rice)
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