Cur­ried Lentils with Spinach

This is one of the tasti­est, easy-to-make meat­less main dishes I’ve tried. From Ulti­mate Foods for Ulti­mate Health by Liz Pear­son and Mair­lyn Smith, it has 240 calo­ries a serv­ing and is loaded with nutri­ents: 60 per cent of the daily require­ment of vit­a­min C; 35 per cent of vit­a­min A and 15 per cent of iron.

1 tbsp + 1 tsp extra-virgin olive oil
1 medium onion, diced
1 tbsp curry pow­der
1 tsp each: ground cumin, ground corian­der
¼ tsp turmeric
19-oz/540-mL can lentils, drained, rinsed
28-oz/796-mL can diced toma­toes
4 cloves gar­lic, minced
4 cups baby spinach leaves

Heat medium saucepan over medium heat. Add olive oil and onion; cook about 2 min­utes. Add spices; cook, stir­ring con­stantly, about 1 minute. Add lentils and toma­toes. Stir to com­bine. Cook until mix­ture comes to boil. Reduce heat to low; sim­mer 15 min­utes, stir­ring occasionally.

Remove lid. Increase heat to medium. Add gar­lic; mix well. Add spinach; stir until it wilts, about 1 minute.

Makes about 4 servings.

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