- 200 g red lentils
- 2 onions
- 5 garlic cloves
- 30 g ginger
- 1 red chili
- 2 lemons
- 400 g crushed tomatoes
- 50 g cilantro
- 150 g feta
- 250 ml coconut milk
- 500 ml vegetable stock
- 100 g spinach
- 4 dl rice
- 2 tsp cumin seeds (whole)
- 2 tsp coriander seeds (whole)
- 2 tsp mustard seeds (whole)
- 4 tsp turmeric (ground)
- 3 tsp garam masala
- 1 cinnamon stick
- 3 tbsp olive oil or ghee
Cook rice according to directions.
Heat skillet on medium with olive oil or ghee.
Dice onion. Mince garlic, ginger, chili. Chop cilantro, and juice lemon.
Sautée onion for 5 minutes.
Add garlic, ginger, chili. Sautée 3 minutes.
Add all spices, and stir for 1 minute.
Whole spices can be broken up a bit in a mortar, but it's not necessary.
Add lentils, crushed tomato, coconut milk, and stock.
Bring to boil, and boil on medium-low for 15 minutes to reduce.
Salt and pepper to taste.
Stir in spinach, wait one more minute.
Remove from heat and add lemon juice.
Serve over rice, and top with feta and cilantro.
Feta is not Indian at all, I know.