Today we prepare a recipe as simple as it is nutritious, a lentil puree with spinach. A perfect proposal to serve as a first course in the meal and thus introduce legumes and vegetables into the diet of the smallest of the house. Or of all those who prefer this type of alternatives, crushed.
Puree is also a great option to take advantage of leftovers from any lentil stew and serve this legume in another way. We have prepared it with red lentils but you could use any type of lentils; the flavor will vary slightly but the result will be just as good.
Spinach adds color to this recipe. It is also a very beneficial vegetable, but not everyone finds it easy to consume. This is a very interesting proposal to introduce it into our diet. Don't you have it at hand? You can replace it with other vegetables like green beans or broccoli, in order to make the recipe more nutritionally interesting.
The recipe
- 1 cup of red lentils
- 4 cups of water
- ½-1 teaspoon turmeric
- Salt to taste
- 1 teaspoon of butter
- ½ teaspoon cumin
- ½ teaspoon grated ginger
- 1 garlic clove, minced
- 1 handful of spinach
- Lemon juice (optional)
- We wash the lentils and we put them in a pot with the water, the turmeric and the salt.
- Bring to a boil, fry the lentils and once they start to boil again, reduce the heat, cover and we let them cook about 30 minutes or until tender.
- Then we grind them, adding a little water if necessary to achieve the desired consistency and keep warm.
- Then in a frying pan, fry the seeds in butter of cumin for a few seconds.
- Immediately after, add the grated ginger and garlic and fry for one more minute.
- Last add the spinach and sauté until tender.
- Mix the sautéed with the lentil puree and serve with a little lemon juice.