Curried Spinach and Lentils

Quick and easy, flavor- and nutrition-packed spinach and lentils.
Yield 4-6 servings
Time 45 minutes
  • knife
  • large saucepan
  • wooden spoon
  • 3 c water
  • 1 c brown or red lentils, rinsed
  • ΒΌ c minced onion
  • 3-4 cloves garlic, minced
  • 1-2 t curry powder
  • 1 t salt
  • 20 oz frozen spinach, thawed and drained

Combine everything but the spinach and bring to a boil. Lower heat to a simmer, cover, and let cook 20-30 minutes, until lentils are tender.

Squeeze the spinach to release excess water, then stir into the lentils.

Heat for 5 minutes, taste, and adjust seasonings.

Serve hot.

Notes The Vegetarian 5-Ingredient GourmetAdapted from the recipe for “Curried lentils with spinach” in The Vegetarian 5-Ingredient Gourmetread my review.

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Curried spinach and lentils