- ¼ C vegetable oil
- 2/3 C finely chopped onion
- 2 garlic cloves, minced
- 2 tsp finely grated peeled fresh ginger
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 C lentils, picked over and rinsed
- 2 ½ C chicken stock
- 2 ½ C water
- 2/3 C chopped drained canned tomatoes
- 2 C coarsely chopped spinach
- Fresh lemon juice to taste
- Salt and freshly ground black pepper
Heat oil in a 4 quart heavy saucepan over moderate heat. Add onion and cook, stirring occasionally, until lightly browned, 6-8 minutes. Add garlic and ginger and cook, stirring for 1 minutes. Add curry powder and cumin and cook, stirring for 30 seconds. Add lentils, stock and water and bring to a boil. Reduce heat and simmer, covered, until lentils are tender, 20-25 minutes.
Gourmet