Tender amaranth leaves fold into soft red lentils with ginger and cumin.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g young vegetable amaranth leaves, washed
- 200 g dry red lentils, rinsed
- 1 onion, diced
- 1 tbsp neutral oil
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 800 ml water
- 1/2 tsp salt
- 1 tbsp lemon juice
Method
- Soften onion in oil 5 minutes. Add ginger and cumin for 30 seconds.
- Add lentils, water and salt; simmer 15 minutes, stirring, until lentils soften.
- Chop amaranth leaves, discard tough stems and add to the pot. Cook 5 minutes; finish with lemon.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Red Leaf Vegetable Amaranth Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
