Quick and easy, flavor- and nutrition-packed spinach and lentils.
Yield: 4-6 servings
Time: 45 minutes
Tools
- knife
- large saucepan
- wooden spoon
Ingredients
- 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
Directions
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
Adapted from the recipe for “Curried lentils with spinach” in The Vegetarian 5-Ingredient Gourmet – read my review.
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