This recipe is what thekitchn.com calls a very simple dal palak. I guess that depends what you usually eat. A parade of flavors, a mix of textures, and a happy, healthy-sized pot of food to serve a big bunch, it goes great with rice or chapatis (or warm pita if that’s all you have).
- 1 Tbsp. olive oil
- 1 large onion, diced
- 1 lb. white mushrooms, chopped
- 2 medium potatoes, cubed
- 1 inch piece fresh ginger, peeled and minced
- 6 cloves garlic, minced
- 2 tsp. coriander
- 1 Tbsp. garam masala
- 2 tsp. red chili powder
- 1 large can diced tomatoes (28 oz, do not drain)
- 10 oz. spinach, washed and cut into ribbons
- 1 c. red lentils
- 3 c. water or vegetable broth
- 2 tsp. salt
- 3-4 scallions, chopped
Heat olive oil over medium heat in large dutch oven or soup pot. Add onion, mushrooms and half the salt. Saute until onion is translucent. Add potatoes and remaining salt, and continue cooking until edges begin to soften.
Push aside the potatoes and onions to make a space in the middle of the pot and add ginger, garlic and spices. Cook just 30 seconds and then stir into vegetables. Add tomatoes with juice, spinach, lentils, and water or broth.
Turn heat to high, bring to boil. Reduce heat and simmer 45 min. until lentils and potatoes are thoroughly cooked. Stir in half of chopped scallions; use remainder to garnish. Makes about 8 cups.