Ingredients with Measurements:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1 cup red lentils
• 2 cups vegetable broth
• 2 cups water
• 2 cups baby spinach
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 2 cups cooked Shoti, cut into 1/2-inch pieces
Special Equipment Needed:
• Large saucepan
• Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, and ginger and cook, stirring, for 1 minute.
4. Add the lentils, broth, and water and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
6. Add the spinach and cook, stirring, until wilted, about 2 minutes.
7. Stir in the lemon juice, salt, and pepper.
8. Add the cilantro and Shoti and cook, stirring, until heated through, about 2 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 12g
Substitutions for Ingredients
• Olive oil: canola oil
• Onion: shallot
• Garlic: garlic powder
• Cumin: chili powder
• Coriander: cardamom
• Turmeric: curry powder
• Ginger: ground ginger
• Red lentils: green lentils
• Vegetable broth: chicken broth
• Baby spinach: kale
• Lemon juice: lime juice
• Cilantro: parsley
• Shoti: cooked quinoa
Variations:
• Add 1/2 cup diced bell pepper to the onion and garlic in step 2.
• Substitute cooked chickpeas for the Shoti.
• Add 1/2 teaspoon crushed red pepper flakes for a spicy version.
Tips and Tricks:
• Make sure to rinse the lentils before cooking to remove any dirt or debris.
• For a creamier texture, add 1/2 cup coconut milk when adding the spinach.
• To make this dish vegan, omit the Shoti and substitute cooked chickpeas.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until heated through.
Presentation Ideas:
Serve over cooked quinoa or brown rice and top with a dollop of plain Greek yogurt and a sprinkle of cilantro.
Garnishes:
• Chopped fresh cilantro
• Chopped fresh parsley
• Sliced green onions
• Toasted pumpkin seeds
• Plain Greek yogurt
Pairings:
• Roasted vegetables
• Grilled chicken
• Steamed broccoli
• Roasted potatoes
Suggested Side Dishes:
• Green salad
• Roasted vegetables
• Grilled asparagus
• Roasted sweet potatoes
Troubleshooting Advice:
• If the lentils are not cooked through after 20 minutes, add more water and continue cooking until tender.
• If the dish is too thick, add more broth or water to thin it out.
Food Safety Advice:
• Make sure to store the leftovers in an airtight container in the refrigerator and consume within 5 days.
• Reheat the leftovers until they reach an internal temperature of 165°F before consuming.
Food History:
Shoti is a traditional Indian dish made with lentils and spinach. It is often served with rice or roti and is a popular vegetarian dish.
Flavor Profiles:
This dish is savory and slightly spicy with a hint of sweetness from the spinach.
Serving Suggestions:
Serve with cooked quinoa or brown rice and top with a dollop of plain Greek yogurt and a sprinkle of cilantro.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian