Lentils with gingery spinach

Adapted from Madhur Jaffrey’s World Vegetarian.

Lentils with gingery spinach


Serves 2-3 people


  • 1 medium-to-large onion
  • olive oil
  • 3 garlic cloves
  • 1 cup dried green lentils
  • 1 piece of fresh ginger
  • 20 oz (2 bunches) fresh spinach
  • 1.5 tsp salt
  • black pepper
  • plain yogurt


  1. Peel, halve, and slice the onion. In an omelette pan, sauté the onion in 2 tbsp of olive oil over medium heat, stirring occasionally, until the onion turns reddish-brown (about 30 minutes).
  2. Peel and chop the garlic. Inspect the lentils, removing any stones, and rinse and drain them. In a small saucepan, sauté the garlic in 1 tbsp of olive oil for 30 seconds, and then add the lentils and 2.5 cups of water. Bring to a boil, and set a timer for a 30-minute simmer, partially covering the pot.
  3. Peel and chop the ginger. Rinse the spinach, discarding the stems. Spin the leaves in a salad spinner. If you feel any grit at the bottom of the spinner, rinse the spinach again.
  4. When the onions are brown, spoon them onto a folded paper towel.
  5. When there are 5 minutes left on the timer for the lentils, heat about 2 tbsp of olive oil in a large soup pot and sauté the ginger for 30 seconds, while stirring. Add the spinach and 0.5 tsp salt. Continue stirring until the spinach has wilted (4 to 5 minutes).
  6. When the lentils are done, add about 1 tsp salt, and black pepper to taste.
  7. Place in individual serving bowls: a ladle of lentils, a forkful of spinach, a dollop of yogurt, and a forkful of caramelized onions.

(For a one-page PDF version, click here.)