Yellow Lentil Puree (Dal)

Yellow Lentil Puree (Dal) with Spinach, Adapted from “Joy of Cooking” p. 284, c 1997

Pick over, rinse and place in a large sauce pan:

1 cup yellow split peas (or red lentils)

1 small onion, diced

¾ teaspoon minced garlic

¾ teaspoon minced peeled fresh ginger

½ teaspoon ground turmeric

Simmer, covered, until the split peas are tender, 20 to 25 minutes. Puree with a stick blender. Serve over:

fresh spinach (or other greens)