Side dish of greens. The onions and lentils blend together to make the spinach creamy.
Very similar to Spinach Curry, except without garlic and ginger.
In Mexico, spinach is sold in bunches with long steams and leaves. While washing, I like to cut the spinach stems from the leaves. The spices and stems go in the bottom of the pot, with the leaves layered on top. When steamed, I reserved the leaves and blend together the spices and stems, then cut the leaves and mix everything back together. The result is dark green leaves mixed with creamy spinach sauce.
- 1/2 white onion, rough cut (will be blended later)
- 3 Tbsp brown lentils
- 2-3 large bunches of spinach, as much as fits in a 6qt pot
- 1 cup water
- 1/2 lime juice
- 1/4 tsp salt
In pressure cooker bottom place onion, lentils, spinach stems and water. Cover with spinach leaves. Steam 1m after pressure. With tongs reserve spinach leaves. Use strainer to drain excess spinach broth and reserve. In blender blend onion, lentils and spinach stems into creamy sauce. Use tamper or add reserved spinach broth as necessary. Flavor creamy sauce with lime juice and salt to taste. Cut reserved spinach leaves and mix together with creamy spinach sauce.