CookEat Recipe
Lentil and Spinach Sauce with Ginger
Soft brown lentils are blended with fresh spinach leaves and grated ginger. Garam masala seasons the green sauce, while lemon juice and red wine vinegar give it a pronounced tartness.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 ml of the listed water for blending; the remaining 1500 ml is for the soaking and cooking steps below.
Step 2
Use 80 g of dry whole brown lentils, weighed before soaking or cooking. Pick over and rinse.
Step 3
Put the rinsed lentils in a saucepan with 1000 ml of the cooking water; keep 500 ml aside to top up if needed.
Step 4
Bring to a boil and then simmer for 20–35 minutes, until every lentil crushes easily with a fork, adding the reserved cooking water if needed to keep them submerged. Follow any longer packet directions. Drain well and discard the cooking liquid and unused top-up water. Add acidic ingredients only after this cooking is complete.
Step 5
While the pulses simmer, prepare and cook the other components in the steps below. Keep the prepared raw ingredients refrigerated until needed; if cooked components are ready early, cool them promptly and refrigerate.
Step 6
Use fresh spinach leaves; remove tough stems and chop. Use peeled fresh ginger, finely grated before measuring. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Use ground garam masala; measure before adding.
Step 7
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 8
Combine the prepared lentils, spinach, garam masala, grated ginger, red wine vinegar, lemon juice in a blender with all the olive oil. Add the 250 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 9
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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