Lentils, Potatoes, and Spinach With Curried Tarka
By: Smart Green Gourmet
Published: Saturday, February 6, 2010 - 8:56pm

Ingredients




1 onion, diced
2 teaspoons vegetable oil , olive oil or, ghee
2 potatoes, diced
1 cup lentils, yellow or brown
2 1/2 cups vegetable stock or water
1 handful baby spinach
1/2 cup milk, cream, coconut milk, soy milk,
salt
Tarka:
1 teaspoon curry powder
2 teaspoons butter, ghee, vegetable oil, olive oil
zest of one lemon
1 pinch salt
freshly ground black pepper

Preparation

1 In a medium saucepan over medium heat, sweat the onions and a pinch of salt for 3-5 minutes.  Meanwhile, chop and add the potatoes. 2 Add the lentils and stir.  Add the stock or water, bring to a boil, and reduce heat.  Simmer until lentils are just tender.  This can take as little as 10 minutes for yellow lentils and 20-30 minutes for brown lentils.  Add liquid if necessary. 3 Meanwhile, in a small skillet over medium heat, melt the butter/ghee/margarine or heat the oil until shimmering.  Stir in the lemon zest.  When fragrant, add the curry powder and a pinch of salt.  Stir, then turn off the heat. 4 Stir the tarka into the lentils.  Turn off the heat.  Add the spinach and stir in -- it will wilt on contact.  Stir in about half of your milk of choice for richness.  Spoon into bowls, drizzle with additional "milk," and serve.

About


Richly spiced, hearty lentils and a leafy promise of Spring make a dish that smells as good as it tastes. A tarka is a delectable combination of fat and spices, added to the lentils just before serving. Divine. I use olive oil in just about anything because it's unequivocally a healthy fat, but you may wish to use vegetable oil or butter or ghee if you don't like the olive oil flavor.