Directions

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  1. Blanch spinach (submerge into a pot of boiling water for a few minutes, then drain and plunge into a bowl of cold water).

  2. Drain the spinach well and chop. Heat Eva Canola Oil in a pan and fry the onions, ginger and garlic.

  3. Add red chili powder and turmeric, fry for 2 minutes. Add 1 cup water, cover, and let cook for 5 minutes.

  4. In a separate pot, boil the lentils until tender.

  5. Add the chopped tomatoes and cumin seed to the onion mixture, cook until the water evaporates.

  6. Mix cooked lentils with the tomato mixture, add salt and spinach. Cook for 2 minutes and serve.