cookware
- colander
- food processor
- large pot
1 | Rinse lentils well in colander. Check for small stones! |
2 | Add the jalapeño, ginger, and garlic to a food processor and process to a fine dice, or alternatively use a knife. |
3 | In a large stainless steel pot, add water, lentils, and jalapeño/ginger/garlic mixture. Add turmeric and vegetable oil, then bring to a boil. |
4 | Reduce the heat, cover, and simmer 20-30 minutes, stirring occasionally, until lentils are cooked through, al dente but not mushy. |
5 | Stir in spinach. Salt and pepper to taste. |
6 | Serve alongside basmati rice, naan, and your favorite curry. |