SPICY RED LENTIL STEW
with orange/ginger/red pepper
From Marty: My sweet mother in law surprised me with this lovely hand-written recipe in the mail. It was really nice to see penmanship on paper send via postal service. Technology is wonderful, but the flip side is missing out on personal correspondence like we had in the "old days". I quickly read through the recipe and was intrigued by a full cup of orange juice! I wondered how it would taste? This unlikely ingredient proved to be subtle and goes very well with the ginger, garlic and red pepper flakes. This stew is so easy to make and you'll likely have most or even all of the ingredients on hand ready to go. I adjusted the recipe by reducing the spinach and adding ginger. We hope you find a perfect balance with this soup - let us know how you made it your own #cooklikeayogi
4 T. olive oil (divided)
8 cloves of fresh garlic, minced
1" piece of fresh ginger, minced
1 tsp. red pepper flakes
2 C. red lentils, rinsed
1 C. orange juice
3 C. water (plus additional if needed)
2 big handfuls of baby spinach, chopped into large pieces (add more if you like!)
1/2 tsp. salt (plus additional to taste)
In a large pot, heat 2 T. olive oil over med-low heat. Once the pan is heated, add the garlic, ginger and red pepper flakes. Stir and allow to cook for about 2 minutes.
Add the orange juice, water and red lentils and then increase the heat to med-high. Bring to a boil, then reduce heat to low and simmer for 15 minutes (or until the lentils are soft).
Stir in spinach and determine if more water needs to be added to achieve the desired consistency (I added nearly a full cup with mine). Simmer until the spinach is soft (about a minute). Season with salt and pepper, adjusting to taste. Drizzle remaining olive oil over the portions.
Stephanie, Savitha and Marty