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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
Method
- 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.
- 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.
- Curried Lentils with Spinach (this page)
- Cucumbers and Tomatoes in Yogurt (page 39)
- Gingered Baby Carrots and Apricots (page 208)
- Fresh pita bread
- Calories: 173
- Total Fat: 0g
- Protein : 11g
- Carbohydrate: 30g
- Cholesterol: 0mg
- Sodium: 101mg
