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.
