A fresh dish, suitable for vegetanrinos. An easy, light recipe.
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
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.
Heat the oil in a large frying pan and spread the garlic with the spices for 2 minutes.
Stir in clean spinach.
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 /