NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked red lentils

1/2 cup canned chickpeas (drained)

3 ounces extra firm tofu, cubed

1/4 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium onion, diced

2 cloves garlic, minced

1 teaspoon grated ginger

1 teaspoon curry powder

1/2 teaspoon ground cumin

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

• 1

  Rinse the red lentils under cold water. In a pot, combine the red lentils with water (using about 2 cups water for cooking) and bring to a boil; reduce heat and simmer for 15-20 minutes until tender.

• 2

  While the lentils cook, heat olive oil in a medium saucepan over medium heat. Sauté the diced onion, minced garlic, and grated ginger until the onion becomes translucent.

• 3

  Add the curry powder and ground cumin, stirring to toast the spices lightly for about 1 minute.

• 4

  Stir in the diced tomatoes and light coconut milk, letting the mixture simmer for another 3-4 minutes.

• 5

  Gently fold in the drained chickpeas and cubed tofu. Allow them to heat through in the sauce for about 5 minutes, so the tofu absorbs the aromatic flavors.

• 6

  Once the lentils are cooked, add them to the curry mixture along with the fresh spinach. Stir until the spinach wilts and all ingredients are well combined. Season with salt and pepper to taste.

• 7

  Serve the curry bowl warm, garnished with extra fresh spinach or chopped cilantro if desired.