Lentils and spinach both marry well with curry spices. Each complements the other’s flavor, too.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

menu

Step 3

Curried Lentils with Spinach (this page)

　　

Step 4

Cucumbers and Tomatoes in Yogurt (page 39)

　　

Step 5

Gingered Baby Carrots and Apricots (page 208)

　　

Step 6

Fresh pita bread

　　

nutrition information

Step 7

Calories: 173

　　

Step 8

Total Fat: 0g

　　

Step 9

Protein : 11g

　　

Step 10

Carbohydrate: 30g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 101mg

　　The Vegetarian 5-Ingredient Gourmet