Spinach and Tomato

Ingredients

    1 cup red lentils

    4 cups water

    3 tablespoons vegetable oil

    1 teaspoon mustard seeds

    1 teaspoon cumin seeds

    1 onion, chopped

    2 cloves garlic, minced

    1 pinch ground turmeric

    1 bunch spinach, chopped

    1 large tomato, chopped

    1/2 teaspoon cayenne pepper

    1/4 cup chopped fresh cilantro

    Salt

Preparation

    1-Boil lentils and 4 cups water in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender.

  2- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes.

3-Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.

    4- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste.

   5- Serves hot.

H.Zoghib