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SAAG DAL ~serves 6-8 generously~
2 cups yellow lentils or split peas
8 cups water
Juice of 1 fresh lemon (about 1/8 cup)
1-2 tsp sea salt, to taste
6 Tbsp unsalted butter
1 Tbsp VOODO®
6 cloves garlic, minced fine
2 Tbsp fresh ginger, minced fine
1 small Serrano chili, seeded and minced fine (opt)
10 oz baby spinach, washed and roughly torn
For serving: hot cooked rice, naan, chopped cilantro
1. Rinse lentils well and place in a medium saucepan with water. Bring to a boil, then lower heat and simmer 45 minutes or until very soft and soupy. Remove from heat and stir in lemon and salt.
2. In a large skillet, melt butter and stir in VOODO® until fragrant. Add garlic and ginger and cook another minute or so. Add Serrano if using, and stir in lentils until well combined, stir in spinach just until it wilts. Taste and add salt as desired.
3. Serve over rice or with nann and a sprinkling of cilantro.