Red Lentils and Spinach in Masala Sauce
Author: Erin Alderson
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
  • Masala Paste:
  • 1½ teaspoons cumin seeds
  • 1½ teaspoon coriander seeds
  • 2" piece ginger, peeled and cut into pieces
  • 1-3 teaspoons red pepper flakes*
  • 1 tablespoons smoked paprika
  • 2 teaspoons garam marsala
  • 1 teaspoon salt
  • 2 tablespoons peanut or other nut oil
  • 2 tablespoons tomato paste
  • ⅓ cup packed cilantro leaves
  • -------------------------
  • 1 tablespoon coconut oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • ⅓ cup masala paste
  • 1 cup stewed tomatoes
  • 1 cup coconut milk
  • ½ cup red lentils
  • 2 handfuls spinach
Instructions
  1. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
  2. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
  3. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
  4. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
  5. Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Remove from heat and fold in spinach.
  6. Serve with your favorite grain, extra cilantro, and a dollop of greek yogurt.
Notes
**Adapted from Martha Stewart/Jamie Oliver *This dish can be fairly spicy. To cut back, reduce the red pepper.
Recipe by Naturally Ella at http://naturallyella.com/2012/11/23/red-lentils-and-spinach-in-masala-sauce/