I whipped this up for an assignment because I was feeling lazy. This was super easy and tasted delicious! The fam was very happy, and that's all that matters! Bear in mind, I didn't measure my spices so just follow your heart.
Prep time: 10 min
Cooking time: 35 min
Serves 4
Ingredients:
1 onion
4 potatoes
1 1/2 cup brown lentils
1 cup kale
2 cups spinach
Handful of basil
3 cloves of garlic
2 cups of veggie stock
1 tbsp non dairy milk
Cumin
Ginger
Cinnamon
Garam masala
Nutritional yeast
Curry powder
Ground coriander
Fresh coriander
1. In a large pot, add diced onion, cumin, cinnamon, garam masala, ginger, nutritional yeast, curry powder, ground coriander, 2 cloves of garlic, salt, and pepper. Mix, then add lentils. Toast for 2-3 minutes and coat well in spices, then add veggie stock. Bring to a boil and add diced potatoes.
2. While this boils, in a blender add kale, 1 cup of spinach, basil, 1 clove of garlic, non dairy milk, nutritional yeast, salt, pepper, and 2-4 tbsp of water depending on desired thickness. Blend until smooth.
3. If your lentils are not fully cooked by the time the stock evaporates, add water slowly. Once lentils and potatoes are cooked and soft, stir in spinach blend. Continue to simmer in blend until everything is mixed, and there is not too much liquid. Consistency should be creamy but not runny. Add in some fresh spinach to wilt. Season with additional spices if necessary.
4. Serve with a bed of rice, and top with fresh coriander.