Beans Are Our Friends

Even just a cursory reading of this blog reveals a lot of beans and legumes. We love beans. Beans are our friends. Cheap protein, high in fiber, good in regulating blood sugar, don't get me started. Very versatile.

Tonight's recipe is one the Courier-Journal featured back in May. I halved the recipe for our purposes, but kept the two potatoes, and a little extra heat.
Spinach is another versatile ingredient and I buy a bag every week. Can be soup, salad, stir-fry, casserole, quiche, tossed in here and there, and your kids may even try it raw as a salad if paired with fruit and nuts.

As printed in the Courier-Journal, May 13, 2009

Indian Spinach and Lentils

2 Tbs. vegetable oil
1 onion, peeled and chopped
4 cloves garlic, peeled, and minced
2 Tbs. ginger root, grated
2 tsp. whole cumin seed
2 tsp. curry powder
2 tsp. salt
1 jalapeno or cayenne pepper, seeds removed and chopped
2 cups lentils
5 to 6 cups water
2 potatoes, peeled and sliced
1 lbs. spinach
2 Tbs. cilantro

In a large saucepan, heat the oil over medium heat, and when shimmery, add the chopped onion. Cook, stirring, until onion softens and turns translucent, 5 to 8 minutes. Add the minced garlic and grated ginger, and cook until fragrant, a minute or two. Add the cumin seeds, curry powder, salt and chopped hot pepper. Stir well to coat vegetables with the spice mixture.
Add the lentils, 5 cups water, the potato slices, and the spinach. Bring to a boil, reduce heat and simmer, stirring now and then, until lentils and potatoes are tender, 20 to 30 minutes, adding more water if needed. Spoon into serving bowl, and sprinkle with minced cilantro. Serve with rice and flat bread. Serves 4.

This is a good basic recipe, but it needs more heat for our taste, so if you like it hot..... Also, I waited till the end of lentil cooking process before adding the spinach, so it steamed, but did not cook to death.