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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe might sound a little strange but if you fix it once you will fix it often. It also freezes fine. Ingredients:
1 cup raw lentils |
1 teaspoon olive oil |
2 garlic cloves, minced |
12 ounces spinach leaves, fresh, washed and chopped |
1 (14 ounce) can plum tomatoes, with, liquid, chopped |
3 tablespoons soy sauce |
1 tablespoon curry powder |
1 tablespoon fresh grated ginger |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
Directions:
1. Wash and sort the lentils and cook until they are tender but firm.
2. 4 cups of water High Heat 10 minutes and low/medium heat 15 minutes.
3. Heat the olive oil in a large skillet.
4. When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and cook about 2 mins or so until all the leaves are wilted.
5. Add the lentils and the remaining ingredients to the skillet.
6. cover and simmer over very low heat for 15 minutes.
7. This is good over mashed potatoes, rice or couscous.
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