Spiced Lentils with Yoghurt and Spinach
Friday, October 11, 2013
One of my favourite feelings is finding those keeper recipes that become regulars on the table and when you just can't think about what to make, you just don't have to think. You know what to make, and you know it will be very good and everyone eating it will agree with you.
This dish is one of those. I got this recipe from messing up an Ottolenghi recipe, or should I say, deciding half way through making it, that I didn't really want to follow the recipe. (No disrespect to Yotam, he knows I love him). So, this was a happy accident and will make my life and yours a lot easier if you're much of an entertainer.
Who knows, you may even mess it up, or decide you don't like my recipe and find your own happy accident.
PREP/COOKING TIME: 30 MINUTES
YOU WILL NEED:
250 DRY PUY LENTILS
2-3 BAY LEAVES
1 WHITE ONION, ROUGHLY CHOPPED
2 CLOVES GARLIC, CHOPPED
2 CUPS FRESH SPINACH LEAVES
1/2 TSP CUMIN POWDER
1 TSP CELERY SALT
1 TSP CORIANDER POWDER
1/2 CUP YOGHURT
2 TABLESPOONS LEMON JUICE
HANDFUL PINE NUTS
SEA SALT AND PEPPER
ANY GOOD OLIVE OIL
CHILLI FLAKES (IF DESIRED).
Start by cooking the lentils in a litre of boiling water with the bay leaves and a pinch of salt. Boil for 20-25 minutes or until the lentils are tender but not too soft. (Make sure to check them sooner rather than later).
In a medium pan, on a medium heat, heat 1 and a half tablespoons of olive oil and cook the chopped garlic, onion and a pinch of chilli flakes (chilli flakes are optional).
Once the onions have softened and browned add the pine nuts, and let them slightly toast. Then add the cumin powder, celery salt, coriander powder and a pinch of sea salt and pepper.
Saute for another 2-3 minutes and remove from heat.
Drain and rinse the lentils and add them (including the bay leaves) into the pan and make sure everything is well mixed in.
Discard the bay leaves.
Remove everything into a separate bowl and leave to until cooled.
Add the remaining ingredients (lemon juice, yoghurt and spinach leaves) and a tablespoon of good olive oil and another pinch of sea salt.
Serve with on it's own or with some warm bread.