Lentil and Spinach Curry

Instructions

1. Step 1

   Place the red lentils in a fine-mesh sieve and rinse under cold running water until the water is mostly clear. Drain well.

   Ingredients used: 250.0 gr Red Lentil

   Cookware: fine mesh sieve

2. Step 2

   Heat the vegetable oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 piece Onion, 30.0 ml Vegetable Oil

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and ginger. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the cumin, coriander, turmeric, garam masala, and ground chili. Cook briefly over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Garam Masala, 1.0 gr Ground Chili, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 3.0 gr Ground Turmeric

   Cookware: large pot, wooden spoon

5. Step 5

   Add the tomato and cook over medium heat, stirring occasionally, until slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Tomato

   Cookware: large pot, wooden spoon

6. Step 6

   Add the rinsed lentils, coconut milk, water, and salt. Bring to a boil over high heat, then reduce to low heat and simmer uncovered until the lentils are tender, stirring occasionally.

   Timer: 20 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 6.0 gr Salt, 500.0 ml Water

   Cookware: large pot, wooden spoon

7. Step 7

   Stir in the spinach and simmer over low heat until wilted and tender.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: large pot, wooden spoon

8. Step 8

   Remove the pot from the heat and stir in the lemon juice. Let the curry stand briefly before serving.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: large pot, wooden spoon