Curried Lentils with Spinach
Yield
4 servingsPrep
5 minCook
35 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| ½ | pound |
spinach
washed, stemmed, chopped |
|
| 14 | ounces |
italian plum (roma) tomatoes
canned |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
curry powder
|
|
| ¼ | teaspoon |
ginger
grated |
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 15 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 226.8 | g |
spinach
washed, stemmed, chopped |
|
| 404.6 | ml/g |
italian plum (roma) tomatoes
canned |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
curry powder
|
|
| 1.3 | ml |
ginger
grated |
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | 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.
