Serving Size : 8

INGREDIENTS

LENTILS

• 1 1/2 cups lentils, red, organic
• 1/4 teaspoon turmeric, ground
• 1/2 teaspoon salt

BASE

• 4 tablespoons oil, canola
• 1 2/3 teaspoon mustard seeds, black
• 1 2/3 teaspoon cumin, seed
• 2 each curry leaf
• 1/2 tablespoon peppers, serrano — minced
• 2 tablespoons ginger, fresh — minced
• 2 tablespoons garlic — minced
• 2 cups onions, red — thin julienne
• 1 1/2 pounds tomatoes, roma — pureed
• 3/4 teaspoon chili powder, kashmiri
• 1/2 teaspoon turmeric, ground
• cooked lentils from above
• 5 cups spinach, fresh — chopped
• 1 1/4 teaspoon salt to taste

RICE

• 1 1/2 cups rice, basmati
• water — as directed

GARNISH

• 1/8 bunch cilantro — 1 inch pieces with stems

DIRECTIONS

LENTILS

1. In a large pot, add lentils and enough water to cover lentils. Seasoned with salt and turmeric.
2. Bring to a boil, reduce to a simmer, and cook until tender. (Should be falling apart-think split pea soup consistency).

BASE

1. In a large pot, heat oil to medium heat.
2. Add mustard seeds and cook until they begin to sputter.
3. Add cumin seeds allow to darken a shade and become fragrant.
4. Add curry leaf and cook until fragrant.
5. Add onions, ginger, garlic, and serrano and cook until the onions are very melty.
6. Add tomatoes and cook until the oil has started to separate out.
7. Add lentils along with additional water as needed.
8. Add in chopped spinach and bring to a simmer and taste for salt.

RICE

1. Cook rice according to package directions.

GARNISH

1. Prep as stated.

SERVE:

1. 1/2 cup of Rice | 1 cup of Curry | Cilantro Garnish