A friend of mine sent me the recipe and I liked the
idea very much: the combination of two styles of cooking, legume stew with
vegetables inside Mediterranean cuisine and the seasoning, Garam masala, of
Indian cuisine.
Garam masala is a ready-made spice blend which gives
to food a sweet and very aromatic smell and a flavor with a light touch of
spicy and comforting.
As I didn´t have the ready-made blend but the
ingredients, I made my own mixture of
spices with cinnamon, nutmeg, clove, black pepper and cardamom. And not knowing the quantities, I put the
same for all the ingredients, one teaspoon of each.
The result was incredible; besides, all the
ingredients of the blend have benefits to help a good digestion, among many
other properties.
Description of the steps by means of photographs:
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1- sauté the onion in olive oil; when softened,
add garlic and sauté. 2 - add the
lentils (previously soaked
overnight), stir and sauté for a few minutes. 3 - add the carrot and sauté. 4 - add Garam masala seasoning, stir and
sauté for some minutes.
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5 - add the potatoes,
stir and sauté for a few minutes. 6 -
fill with water to cook the stew, add a pinch of salt to taste and cover. 7 - pick over and wash the spinach. 8 - when the stew is cooked, add spinach and let
simmer for some minutes.
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INGREDIENTS:
100 g lentils from La Armuña P.D.O.
170 g fresh spinach , picked over and washed;
2 medium potatoes , diced;
1 large sliced carrot
1 large onion , chopped
2 cloves garlic , chopped
170 g fresh spinach , picked over and washed;
2 medium potatoes , diced;
1 large sliced carrot
1 large onion , chopped
2 cloves garlic , chopped
Garam masala ( cinnamon , nutmeg , clove , black pepper ,
cardamom);
Extra virgin olive oil ; and Sea salt (to taste). In a 3-liter saucepan.
Extra virgin olive oil ; and Sea salt (to taste). In a 3-liter saucepan.
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