NUTRITION

SERVINGS

INGREDIENTS

0.25 cup red lentils

0.5 cup chickpeas

0.25 cup light coconut milk

1 cup vegetable broth

0.5 cup nonfat Greek yogurt

2 tbsp nutritional yeast

1 cup baby spinach

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium pot, sauté the diced yellow onion, minced garlic, and grated ginger with two tablespoons of the vegetable broth over medium heat until the onion is translucent and fragrant.

• 2

  Add the curry powder and stir for 30 seconds to toast the spices, then pour in the dry red lentils, drained chickpeas, and the remaining vegetable broth.

• 3

  Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are soft and have absorbed most of the liquid.

• 4

  Stir in the light coconut milk and nutritional yeast, then fold in the baby spinach until it is just wilted.

• 5

  Season the curry with sea salt and black pepper to taste.

• 6

  Transfer the curry to a bowl and top with a generous half-cup dollop of nonfat Greek yogurt for a boost of creaminess and protein.