Lentils Spinach Broccoli Stew

Right after the first winter storm I go into a complete nesting mode. My meals get more rustic, hearty, warming and grounding. Lentils are my first choice for protein, I have quiet a few lentil based recipes on my blog in the form of daals, stews, soups, salads so why another one? Well as I plated this daal and was eating I thought it was different compared to my other daal recipes, so it had to be shared.

I have to say, in home cooked Indian food coconut milk is rarely used in daals, its a very Western thing to add cream or milk. In India and Indian homes creaminess for daal is achieved by slow cooking and mashing the beans with the back of the spoon. However on this occasion I added a few spoons of coconut milk, spinach and broccoli to make this meal extra nutrient rich and hearty. Hope you like it as much as we did.

INGREDIENTS

• ½ cup red lentils, massor dal
• ½ cup French green lentils, also called Puy
• 1 medium shallot or small onion, finely chopped,
• 4 garlic cloves, peeled and minced, about 1 tablespoon
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin or fennel seeds ( I used 1/2 tsp each)
• ½ -1 hot green chili
• 2 cups water
• 2-3 tablespoons unsweetened coconut milk
• 1 cup chopped broccoli
• 5-6 ounces baby kale or baby spinach), about 6 cups, leaves, stems removed, roughly chopped
• fresh lime, for serving, optional

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DIRECTIONS

1. Heat a large sauce pan over medium-high, add the oil, onion and ½ the salt. Cover and turn heat to low, and cook, sauteeing often, until the onion has softened and beginning to turn golden, 5-7 minutes.
2. Stir in the ginger, the, turmeric, coriander, fennel seeds and green chili. Cook, stirring often, until fragrant, about 1 minute.
3. Add the water, both the lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 35 to 40 minutes or longer till lentils have disintegrated.
4. Stir in the kale/spinach, chopped broccoli and coconut milk and return to a simmer, cook further for 4-5 minute till the leaves have wilted and broccoli is tender.
5. Taste and adjust the seasoning with salt if desired. Serve as is or with brown rice. Makes 4 bowls.