NUTRITION

SERVINGS

INGREDIENTS

1/2 cup red lentils (dry)

1/2 cup canned chickpeas (drained)

1/4 cup light coconut milk

1 cup fresh spinach

1/2 cup diced tomatoes

1/4 medium onion, sliced

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1 tablespoon curry powder

1/2 teaspoon salt

1/2 teaspoon black pepper

PREPARATION

• 1

  Rinse the red lentils under cold water and set aside.

• 2

  Heat a medium saucepan over medium heat and add the sliced onion, garlic, and ginger. Sauté until the onions become translucent.

• 3

  Stir in the curry powder and cook for about 1 minute to bloom the spices.

• 4

  Add the red lentils and diced tomatoes to the pan. Pour in 1 cup of water and bring to a simmer.

• 5

  Cover the pan and let the lentils cook for about 15-20 minutes, stirring occasionally, until they begin to soften.

• 6

  Once the lentils are tender, stir in the chickpeas, light coconut milk, and fresh spinach. Season with salt and black pepper.

• 7

  Allow the curry to simmer for an additional 5 minutes, or until the spinach wilts and the flavors meld together.

• 8

  Taste and adjust seasonings if necessary before serving.