By Caroline Lubbers,
Makes 4-6 servings
1 cup red lentils
10-ounce package frozen chopped spinach or 1 lb. fresh spinach
1/4 cup tomato paste
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper (can omit or decrease for less spicy)
3/4 teaspoon salt
5 cloves garlic, finely chopped
3 tablespoons ghee (clarified butter)
1-1/2 tablespoons fresh squeezed lemon juice (about 1/2 a lemon)
1. Wash lentils and then put them in a medium sauce pan with 3 cups water over medium heat. Add spinach, turmeric, cayenne and salt. Cover and cook on medium heat stirring occasionally until lentils are tender (about 15 minutes). When lentils are soft, add tomato paste and stir until incorporated.
2. In a separate statue pan, heat ghee and add garlic. Salute until garlic is golden brown. Stir the garlic mixture into the lentil mixture. Add lemon juice and stir.
3. Serve with naan and/or rice. Can also serve with pita chips.
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