Whole Green Lentils with Spinach & Ginger from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
This very nourishing dish goes well with Beef baked with yogurt & black pepper and Lamb dopiaza.
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Ingredients
- 2 tablespoons lemon juice, or more to taste
- 2 teaspoons salt, or to taste
- freshly ground black pepper
- 8 heaped tablespoons chopped fresh green coriander
- 560 g/1 lb 4 oz fresh spinach, trimmed, washed and chopped
- 1–2 fresh, hot green chillies, finely sliced
- 1 teaspoon peeled and very finely grated fresh ginger
- 6 tablespoons vegetable oil
- 200 g/7 oz whole green lentils, picked over, washed and drained
- 720 ml/1¼ pints water
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