Whole green lentils with spinach & ginger from Madhur Jaffrey's Indian Cookery (page 166) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb dopiaza; Beef baked with yogurt & black pepper (Dum gosht)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on May 02, 2023

    A classic. I used a mixture of spinach and fava leaves, yum.

  • wester on December 03, 2017

    Tweaked beyond recognition but still a sound basic idea. Maybe a bit more ginger. Halved the recipe, used Savoy cabbage instead of spinach, used Puy lentils and shortened the cooking time, added four cups of chicken stock and one cup of yogurt to make it more soupy. Would also be good to feed a crowd.

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