RIJLA (PURSLANE) INSPIRED SPINACH & ADES || SPINACH & RED LENTIL STEW

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils offer more fiber and protein, while split peas are often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, while collard greens are typically more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is often cheaper.

Wash 1 cup of red lentils and place them in a small pot.

Add hot water directly into the lentils and pour in some oil to prevent boiling over.

Move the pot to the back of the stove and turn on the heat to cook the lentils.

Add enough oil to a large pot to fry the onions properly and heat it up.

Once the oil is heated, add in 3 large chopped onions and sauté until translucent.

Add a little bit of water to the onions as needed.

Add roughly 1 tablespoon of garlic paste to the onions and mix well.

Add 3 packets of spinach to the pot, noting that it will shrink as it cooks.

Cover the pot and let the spinach cook for about 15 minutes before adding the lentils.

After 15 minutes, add the cooked lentils to the spinach mixture.

Add 1 tablespoon of cumin powder and mix well.

Taste the mixture for seasoning and add salt if necessary, then cover and let it cook for an additional 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: