Yields 4 servings. Total time 1 hour
Recipe by Amber Hoffman adapted by Kathleen Mueller
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves of garlic, minced or pressed
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 large carrot, diced
- 1 ½ cup red lentils
- 4 cups vegetable or chicken broth or water
- Salt and pepper to taste
- 2 cups roughly chopped spinach
- Tienda Salsita Chile Oil - Salsa Macha or if you want spice Salsa Güey
Instructions
- Warm a medium to large sized dutch oven over medium-high heat. Add oil.
- Add onion and garlic coat in the oil. Cook 2-3 minutes or until the onion starts to soften.
- Add the cumin, turmeric, and salt and pepper to the mixture. Coat the spices in the olive oil to infuse the mixture with the aroma and flavor of the spices.
- Add the carrot. Cook the carrot 3-5 minutes until the carrots start to sweat.
- Add the lentils. (These can be soaked the night before)
- Add the liquid. Bring the mixture to a boil and then reduce the heat to simmer for 30-35 minutes. Stir occasionally and add additional liquid if needed.
- When the lentils and carrots are soft but before they get mushy, stir in the chopped spinach.
- Cook an additional 1-2 minutes or until the spinach is wilted.
- Top with a drizzle of Chile Oil and cilantro or an herb you may have on hand
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