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Curried Lentils with Spinach

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Submitted by alanspradlin

YIELD

4 servings

PREP

5 min

COOK

35 min

READY

45 min

Ingredients

1 237
CUP ML LENTILS
1 15
TABLESPOON ML OLIVE OIL
2 2
EACH EACH GARLIC CLOVES
minced
½ 226.8
POUND G SPINACH
washed, stemmed, chopped
14 404.6
OUNCES ML/G ITALIAN PLUM (ROMA) TOMATOES
canned
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
2 1E+1
TEASPOONS ML CURRY POWDER
¼ 1.3
TEASPOON ML GINGER
grated
¼ 1.3
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG

Directions

Wash lentils.

Cook until tender but firm. Heat olive oil in large pot and when hot add garlic.

Sauté for 1 minute. Add spinach leaves and steam until they wilt.

Add lentils and rest of ingredients. Cover and simmer for 15 minutes.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 238 16% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 556mg 23%
Total Carbohydrate 12g 12%
Dietary Fiber 17g 70%
Sugars g
Protein 32g
Vitamin A 120% Vitamin C 49%
Calcium 11% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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