Spinach and Potato Dhal

Chef #302958's Note:

This is my minimum-fuss weeknight comfort food. Serve over rice.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 large brown onion , finely chopped
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ½ teaspoon chili powder
• 3 potatoes , cubed (small cubes, about 1-2cm)
• 1 cup red lentil
• 2 ¾ cups water
• 3 teaspoons vegetable stock powder
• 1 bunch english spinach , coarsely chopped
• salt , to taste

Directions:

1. Heat oil. Add onion and cook until soft.
2. Add spices and cook until aromatic.
3. Add potato and stir to coat.
4. Add lentils, water and stock powder and bring to simmer. Cook for 10 minutes or until potatoes are just soft.
5. Add spinach and cook 5-7 minutes or until spinach wilts. Add salt to taste. Serve immediately.

Reviews

[Podkayne]

I found it took an interminable time for the potatoes to get soft. I usually count on 20 minutes of simmer time for potatoes (not 10 as this recipe says), but ended up going for more than 30 minutes. I'm not sure, but I think that frying the potatoes first may have prevented water from penetrating them properly, so if I do this recipe again, I'll saute the onions and spices, then add the stock and lentils and potatoes together. Otherwise, this is good, stick-to-your ribs food, and makes great leftovers!