NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry red lentils

0.5 cup canned chickpeas

0.75 cup plain non-fat Greek yogurt

1 cup fresh spinach

2 tbsp light coconut milk

1 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp grated fresh ginger

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup water

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium saucepan over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 3

  Stir in the curry powder, ground turmeric, sea salt, and black pepper, toasting the spices for 30 seconds to release their oils.

• 4

  Add the dry red lentils, rinsed chickpeas, and water to the saucepan.

• 5

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

• 6

  Stir in the light coconut milk and fresh spinach, cooking for 1 to 2 minutes until the spinach is just wilted.

• 7

  Remove the pan from the heat and stir in the plain Greek yogurt until the curry is creamy and thoroughly combined before serving.