A great spinach recipe for every taste:
Pick out the lentils, rinse and drain. Clean, rinse and chop the spinach.
In a heavy saucepan, bring water to a boil and pour in the lentils. Cover and gently simmer over mild heat until done (about 1 hour).
In a large heavy saucepan, heat the oil over medium heat. Add the chili and ginger to the hot oil form, stir, and sauté for about 10 seconds. Add the spinach and cilantro, stirring until the spinach collapses.
Add the cooked lentils and salt, mix well and bring to a boil. Cover and simmer at low temperature for 25 minutes.
Pour in pepper and juice of one lemon, mix well and do everything together again without lid for 5 min. Season to taste before serving.
Green whole lentils: these round, green-brown lentils are similar to unpeeled, unsplit masur dal (red peeled lentils) and are quick cooking. They are not identical to the South American lentils traditionally used for soup in Germany.