Red lentil, potato and spinach puree

1 Servings

Ingredients

Quantity Ingredient
1½ cup Onion; minced
2 tablespoons Garlic; minced
1 teaspoon Each Toasted Crushed Cumin And Coriander S
2 teaspoons Hot Chile Such As Serrano Or Jalapeno; minced, seeded
2 tablespoons Olive Oil
2 pounds Chopped Fresh Young Spinach,; washed & stemmed
1½ cup Potatoes; diced, cooked
2 cups Red Lentil Sauce, Recipe Follows
Salt And Freshly Ground Pepper
Fresh Lemon Juice
Chopped Leaves And Frizzled Onions
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Directions

GARNISH

Add onion, garlic, cumin, coriander and chiles to a deep saucepan with 2 tablespoons olive oil. Cook over moderate heat until onions are very soft but not brown. Add spinach and cook briefly until spinach is wilted. Stir in potatoes and lentil sauce and season to taste with salt, pepper and drops of lemon juice. Garnish with chopped cilantro leaves and frizzled onions, if desired.

Yield: 6 to 8 servings as a side dish A simple Sauce with Red Lentils: This is a healthy, almost non-fat "sauce" that uses pureed lentils to give it richness and body. You can use other lentils too, such as, white, black, green or common brown. You can add seasonings and flavorings of your choice, such as, a good toasted curry powder, chopped herbs, ground pure chile powder, etc.

¾ cup red lentils

½ cup minced onion 2 teaspoons minced garlic 4½ cups defatted chicken stock, vegetable stock or water Carefully pick over and rinse lentils. Add onions and garlic to a deep saucepan and saute in oil until very soft but not browned. Add lentils and stock or water and bring to a boil. Reduce heat, cover and simmer gently for 20 to 25 minutes or until lentils are very tender. Puree mixture with an upright or immersion blender adding stock or water to yield desired thickness. Season to taste with salt and pepper.

Yield: about 2 cups 11/10/96

Recipe By : COOKING RIGHT SHOW #CR9744 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 05:47:34 -0500 (EST) From: Bill Spalding <billspa@...>

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