Spinach Lentils (Green Lentil “Palak”-Style)

Adapted from Feasting at Home

Ingredients

For the spinach sauce

• 3 tbsp ghee

• 1 large onion, diced

• 5 cloves garlic, roughly chopped

• 2 tbsp ginger, finely chopped

• 1 medium jalapeño, finely chopped (or 1 serrano) — mild heat; add more if you like

• 1/2 tsp fennel seeds

• 1 tsp black mustard seeds

• 2 tsp cumin seeds

• 2 tsp garam masala

• 1 lb baby spinach (fresh)

• 20 fresh mint leaves (don’t use more)

• 2–3 tbsp water (only if using fresh spinach)

For blending

• 3/4 cup water

To finish

• 1/2 cup plain Greek yogurt

• 3–4 cups cooked brown lentils (about 1 1/2 cups dry)

• 1 tsp salt, plus more to taste

Directions

1) Make the spinach sauce

1. Heat ghee in a large pan over medium heat. Add onion and sauté 3–4 minutes, until soft and lightly golden.

2. Add garlic, ginger, and chili. Sauté until fragrant and just golden.

3. Stir in fennel seeds, mustard seeds, cumin seeds, and garam masala. Cook about 2 minutes, stirring constantly to bloom the spices.

4. Reduce heat to low. Add spinach, mint, and 2–3 tbsp water (if needed).

5. Cover and cook 2–3 minutes, just until spinach wilts. Stir a few times and remove from heat. Do not overcook (keep it bright green).

2) Blend

1. Transfer spinach mixture to a blender. Add 3/4 cup water.

2. Pulse a few times, then blend to desired consistency (smooth or slightly chunky).

3. Pour back into the pan over low heat. Do not overheat.

3) Combine and finish

1. Stir in yogurt, lentils, and salt. Mix gently until combined.

2. Taste and adjust:

   • More heat: pinch of cayenne or chili flakes

   • Deeper flavor: extra garam masala to taste

   • Optional acidity: tiny squeeze of lemon

Serving Suggestions

Serve over rice or with naan. Add paneer if you want extra texture and protein.

Notes

• This is intentionally a bit salty because rice will mellow the seasoning.

• Mint matters here—stick to 20 leaves so it doesn’t overpower the spinach.

Client Recipe Submission by Monica