Curried Spinach and Lentils Ⓥ

• knife
• large saucepan
• wooden spoon

• 3 c water
• 1 c brown or red lentils, rinsed
• ¼ 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.

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