Spiced Red Lentils with Caramelized Onions and Spinach
You can never have too many main course recipes, so give Spiced Red Lentils with Caramelized Onions and Spinach a try. Watching your figure? This gluten free and vegan recipe has 964 calories, 29g of protein, and 17g of fat per serving. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have kosher salt, turmeric, ground coriander, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.
Heat 2 tbsp. oil over medium heat in a large nonstick frying pan.
Add onions and a pinch of salt and cook, stirring occasionally, until browned and very soft with crisp edges, about 30 minutes.
Transfer half to a bowl and set aside.
Meanwhile, put lentils in a saucepan with 3 cups water and the bay leaves. Bring to a simmer over medium heat, uncovered, and skim foam. Simmer just until tender, 5 to 10 minutes (they'll fall apart a little).
Remove bay leaves and set lentils aside--don't drain.
Stir chile, ginger, coriander, turmeric, and 1 tsp. salt into pan of onions and cook over medium heat until fragrant, about 1 minute.
Add spinach and cook, stirring occasionally, until completely wilted, about 3 minutes. Stir onion-spinach mixture into pot of lentils and wipe frying pan clean.
Heat 1 tbsp. oil in pan over medium heat.
Add cumin and garlic and cook, stirring, until seeds are sizzling, about 1 minute; stir into lentils. Season with salt. Top lentils with reserved onion and serve over rice.