Heat a large Dutch oven, add 2 Tbsp olive oil, and then sauté 1 chopped medium onion and five minced garlic cloves until tender (about 3-4 mins). Add the following spices: 2 tsp cumin seeds, ¾ tsp each turmeric and ground coriander, ½ tsp ground black pepper, and ½ tsp ground ginger (here, microplaned fresh ginger); sauté for 1 min. Add 5 cups chicken broth (or vegetable broth, if making it vegetarian), 2 cups water, 1 ¼ cups green lentils (picked over, rinsed, and drained), and ½ cup amaranth. Stir, bring to a boil, then cover and reduce to a simmer for 30 mins, stirring occasionally. Add 1 lb (about 2 medium) peeled Yukon potatoes cut into ½ inch dice, then cover and continue to simmer for 20 mins. Fold in 3 cups spinach leaves (here, one 10 is box frozen spinach, defrosted and drained for 30 mins), and cook on low, uncovered, for a few min until heated but still bright green. Season to taste with salt, pepper, and freshly squeezed lemon juice, if desired. This recipe is from Miriam Rubin’s Grains cookbook; we modified by increasing the broth from 4 to 5 cups. (Nov. 2016)
Cooking Adventures 