Lentil Spinach Keema and Saffron Rice
A delicious vegan and gluten free main dish. If you have the rice and lentils cooked ahead this protein-rich keema can be ready in 30 minutes. It's particularly delicious when served with rhubarb chutney and plain whole milk yogurt.
Servings: 4 servings.
- 1 cup basmati rice (I used brown basmati rice)
- 2 cups water
- 1/8 teaspoon saffron threads
- 1/4 teaspoon fine sea salt
Lentil and Spinach Keema:
- 2 tablespoons olive oil
- 1 medium onion , chopped
- 2 cups cooked brown lentils (see note)
- 1 cup diced tomatoes (half of (14-ounce) can)
- 1 tablespoon curry powder
- ½ cup strong coffee
- 3/4 teaspoon fine sea salt
- 2 cups spinach leaves , cut in ribbons
- 2 cups fava bean shoots, optional cut in ribbons, (see note)
- 1 teaspoon apple cider vinegar
Meanwhile, heat the oil in a medium skillet on medium low flame. Add the onion and cook, stirring occasionally until soft, about 10 minutes. Stir in the curry powder and cook for a minute before adding the lentils, tomatoes, coffee and salt. Bring the mixture to a simmer and cook 5 to 10 minutes, adding water if necessary to prevent sticking. Turn off the heat. Stir in the spinach, apple cider vinegar, and fava bean shoots, if using. Cover and let sit 5 minutes. Serve with saffron rice.
- I used small brown lentils that retain their shape, forgoing the larger lentils that are more suited to lentil soup. I found the lentils in the bulk bins at Whole Foods, and you can order them online. For small lentil cooking instructions refer to my Spinach Salad with Green Lentils recipe.
- Green pea shoots, sliced snow peas, or frozen green peas can take the place of the unusual fava bean shoots. Or just leave them out altogether.
Calories: 376kcal | Carbohydrates: 63g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 612mg | Potassium: 693mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1490IU | Vitamin C: 13.3mg | Calcium: 82mg | Iron: 5.1mg