Sautéed spinach with lentils

recipe easy
Peruvian cuisine
Sautéed spinach with lentils
People 2
Portions 2
A fresh dish, suitable for vegetanrinos. An easy, light recipe.
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
15 min
cooking time
15 min
total time
30 min
prep time
15 min
cooking time
15 min
total time
30 min
  • 1 tablespoon oil
  • 2 cloves of garlic mashed
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of paprika
  • 500 g of spinach, without the stems
  • 1/4 cup chopped fresh cilantro, and a little bit to serve
  • 1/4 cup of chopped fresh parsley, and a little bit to serve
  • 1/3 Cup of yogurt
  1. Rinse the lentils and put them in a saucepan with 2 cups of hot water and a good pinch of salt; partially cover and bring to the boil. Then turn down the heat and let it simmer for 15 minutes, or until they're tender. Drain the lentils.
  2. Heat the oil in a large frying pan and spread the garlic with the spices for 2 minutes.
  3. Stir in clean spinach.
  4. Let the spinach go lacing and add the lens]drained ace, coriander and parsley; shave until the lens is hot and season with salt and freshly ground black pepper. Serve the lentils with a tablespoon of yoghurt per encirma and garnish with parsley and coriander
  • accompany this dish with papams (Indian bread cakes), nachos or totopos (Mexican corn fruits) or white rice.
Recipes easy to https://recetasdecocinafaciles.NET /

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