Indian Lentils With Chicken And Spinach Food

CHICKEN, LENTIL, AND SPINACH SOUP RECIPE

Steps:

• Heat olive oil in a large pot or dutch oven over medium high heat.
• Add in the onions, carrots, celery, and garlic, and cook until vegetables begin to soften, about 5 minutes.
• Add in the tomato paste, and stir to coat the vegetables. Cook until the tomato paste begins to darken a little, about 2-3 minutes.
• Stir in the broth or water, lentils, paprika, salt, and pepper. Bring to a boil. Add in the chicken and cook for about 5 minutes. Turn heat to medium low, cover, and continue to cook for about 35-45 minutes, or until chicken is cooked through and lentil are tender, but not mushy. Check periodically to stir, and make sure that the soup isn't boiling or bubbling too much.
• Using two forks shred the chicken breasts. Stir in spinach and lemon juice. Cook until spinach wilts, about 2 more minutes. Turn off heat. Stir and lemon juice and season with additional salt and pepper as desired.

INDIAN LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
• Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
• Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
• Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

INDIAN LENTILS WITH CHICKEN AND SPINACH

Steps:

• Heat a dash of oil in a small saucepan. Add the garlic and ginger and stir until it starts to sizzle. Add the chicken and stir fry until it colours.
• Add kumara, Wattie's Indian Tomatoes and Wattie's Lentils. Stir. Cover and simmer for 25-30 minutes until chicken is cooked.
• Stir through spinach leaves and allow to wilt. Serve over rice.

LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
• Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

LENTILS WITH SPINACH

Steps:

• Cut onion in half lengthwise and then cut the halves into fine half rings.
• Heat oil over medium flame.
• When hot, put in onion and garlic. Stir and saute for 2 minutes.
• Put in lentils and 3 cups of water. Bring to a boil.
• Cover, lower heat, and simmer about 25 minutes or until lentils are just tender.
• Defrost spinach and add spinach, salt, and cumin to the lentils.
• Simmer 10 minutes. Add pepper. Serve.

INDIAN LENTILS AND SPINACH

Steps:

• Mince the garlic.
• Dice the carrot and onion.
• Fresh or frozen spinach can be used.
• Coarsely chop the spinach if fresh.
• Rinse and drain the lentils.
• Add all the ingredients but the spinach into the pot and allow to.
• simmer until beans are at the desired texture between 45 min to 1 hour.
• Bean freshness also varies the cooking time.
• The older the dried bean the longer it takes to cook.
• Once the lentils are done remove the bay leaf and add the spinach.
• Cook for a minute longer then take off the heat.
• If not eating in the next hour or so put into the refrigerator.