Lentils, Potatoes, and Spinach With Curried Tarka


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,
1 teaspoon curry powder
2 teaspoons butter, ghee, vegetable oil, olive oil
zest of one lemon
1 pinch salt
freshly ground black pepper


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.
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.
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.
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.


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.




Saturday, February 6, 2010 - 8:56pm

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