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Curried Lentil Stew
Ingredients
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 med minced onion
- 1 1/2 Tbsp. curry pwdr
- 2 x cloves chopped garlic
- 1 c. lentils rinsed, and picked over
- 4 1/2 c. water
- 1 can stewed tomatoes - (14 1/2 ounce) undrained
- 1 c. minced fresh spinach
- 1/2 tsp salt
- 1/4 c. plain nonfat yogurt
Directions
- In a large saucepan, heat oil over medium heat. Add in onion and curry pwdr and cook, stirring, till onion starts to brown, 7 to 10 min. Add in garlic, lentils and water. Bring to boil, reduce heat to medium and cook till lentils are tender, 40 to 45 min.
- Stir in tomatoes with liquid, spinach and salt. Cook till spinach is wilted but still bright green, 2 to 3 min. Ladle into bowls and top with dollop of yogurt.
- This recipe yields 4 servings.
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