Lentils and spinach both marry well with curry spices. Each complements the other’s flavor, too.
Recipe information
Yield
4 to 6 servings
Ingredients
1 cup brown or red lentils, sorted and rinsed
3 to 4 garlic cloves, minced
1/4 cup finely chopped onion
1 to 2 teaspoons curry powder, or to taste
Two 10-ounce packages frozen chopped spinach, thawed
Salt to taste
Preparation
Step 1
Combine 3 cups water, the lentils, garlic, onion, and curry powder in a large saucepan. Bring to a simmer, cover, and simmer very gently until the lentils are tender, 25 to 30 minutes for brown lentils and 20 to 25 minutes for red lentils.
Step 2
Drain the spinach and squeeze out some of the water. Stir into the lentil mixture and season with salt. Cook for another 5 minutes, and serve.
menu
Step 3
Curried Lentils with Spinach (this page)
Step 4
Cucumbers and Tomatoes in Yogurt (page 39)
Step 5
Gingered Baby Carrots and Apricots (page 208)
Step 6
Fresh pita bread
nutrition information
Step 7
Calories: 173
Step 8
Total Fat: 0g
Step 9
Protein : 11g
Step 10
Carbohydrate: 30g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 101mg
