Green pancakes

1/2 lb spinach, washed

3/4 cup flour
1 tbsp + 1 tsp baking powder
1 egg
2 tbsp melted unsalted butter
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk

6 green onions, finely sliced
2 fresh green chiles, thinly sliced
1 egg white
olive oil

Wilt the spinach in a pan, drain, squeeze to remove as much water as possible, chop.
Put the flour, baking powder, egg, butter, salt, cumin, and milk in a mixing bowl, whisk until smooth.
Add green onions, chiles, and spinach, mix.
Whip the egg white to soft peaks and fold it in.
Cook in a pan like small pancakes.
You can serve with lime butter (butter, lime zest and juice, salt, pepper, cilantro, garlic, chile flakes all whipped together) but I kinda think it's buttery enough and that's a lot of extra trouble.

Source: Plenty by Yotam Ottolenghi

Red lentils with cucumber yogurt

1 cup split red lentils, soaking in 1 1/2 cups water (or more)

1 bunch cilantro, chopped into stems and leaves
1 small onion, peeled
2 1/2 inches peeled fresh ginger
3 garlic cloves, peeled
1 fresh green chile

1 1/2 tsp mustard seeds
4 tbsp oil
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp sweet paprika
10 curry leaves
1 can tomatoes (or 2 cups chopped)
2 tsp sugar
1/4 tsp ground fenugreek
pinch of asafetida

1/3 cup unsalted butter
1 1/2 tbsp lime juice
more cilantro leaves

Cucumber yogurt:
1 cup Greek yogurt
1 cup finely diced cucumber
1 1/2 tbsp olive oil

Put the cilantro stems, onion, ginger, garlic, chile in a food processor; chop them a bit but don't make them a paste.
Heat the mustard seeds on medium. When they pop, add the onion mix, cook 10 min.
Add everything from coriander to curry leaves, cook 5 min.
Add lentils, tomatoes, sugar, fenugreek, asafetida, and some salt. Probably more water too, you don't want them to dry out. Cook 30 min or until lentils are cooked.
Stir in butter, lime, and cilantro leaves if you want.
Serve with the cucumber yogurt.

Source: Plenty by Yotam Ottolenghi

Chickpea Saute with Greek Yogurt

3/4 lb Swiss chard, stalks and leaves separated, or mix of spinach and arugula
1/3 cup olive oil
4 carrots, peeled and diced
1 tsp caraway seeds
1 1/2 cup cooked chickpeas or 1 can
1 garlic clove, crushed
1 tbsp chopped mint
1 tbsp chopped cilantro
1 tbsp lemon juice
Yogurt sauce:
1/2 cup Greek yogurt
1 tbsp olive oil

If you're using chard, boil the stalks for 3 min then add the leaves and cook 2 min more, dry, and chop. If you're using spinach and arugula, no need.
Heat the oil, saute carrots and caraway 5 min on medium
Add chard and chickpeas, cook 5 min more
Add garlic, herbs, lemon juice, salt and pepper, remove from heat.
Mix the yogurt, salt and pepper, and olive oil and serve with it.

Source: Plenty by Yotam Ottolenghi