NUTRITION

SERVINGS

INGREDIENTS

0.25 cup red lentils

0.13 cup basmati rice

0.5 cup non-fat Greek yogurt

0.5 cup frozen peas

1 cup fresh spinach

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp olive oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups water

PREPARATION

• 1

  Rinse the basmati rice and red lentils separately under cold water until the water runs clear.

• 2

  In a small pot, combine the basmati rice with 0.5 cups of the water, bring to a boil, then cover and simmer on low heat for 15 minutes.

• 3

  Heat the olive oil in a medium saucepan over medium heat and sauté the diced yellow onion, minced garlic, and grated ginger until softened and fragrant.

• 4

  Stir in the curry powder, sea salt, and black pepper, stirring for 1 minute to toast the spices and release their aroma.

• 5

  Add the dry red lentils and the remaining 1 cup of water to the saucepan, bring to a boil, then reduce heat and simmer covered for 15 to 18 minutes.

• 6

  Stir the frozen peas into the lentils and continue to cook for 2 minutes until the lentils are tender and creamy.

• 7

  Turn off the heat and fold in the fresh spinach until it is completely wilted into the curry mixture.

• 8

  Fluff the rice with a fork and serve the lentil curry over the rice, topped with a cooling dollop of non-fat Greek yogurt.