Curried Lentils With Sweet Potatoes and Spinach |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My mother-in-law shared this with me (by way of ), and it sure is a keeper. One of the tastiest ways I know to get your daily vitamins! The recipe calls for fresh spinach, but I used frozen (thawed out) and it worked fine. I'll fix this without the almonds next time, but that's just a matter of preference. We made this gluten free by using a gluten free broth, and GF yogurt. Mmmm, I can't wait to see how the leftovers taste tomorrow! Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
2 large garlic cloves, minced |
1 tablespoon curry powder |
1 tablespoon minced fresh ginger (can substitute powdered) |
1 teaspoon ground cumin |
1 cup dried lentils, rinsed |
2 1/2 cups broth (vegetable or chicken) |
1 medium sweet potato, peeled and cut into 1/4 inch cubes |
4 cups baby spinach leaves (about 3 oz) |
salt, to taste |
1 cup plain yogurt |
1/2 cup chopped almonds |
Directions:
1. Heat olive oil in a medium pot.
2. Add onion and garlic and saute until soft; about 5 minutes.
3. Stir in curry powder, ginger and cumin, and cook for 1 minute.
4. Stir in lentils and broth; bring to a boil, reduce heat and simmer, covered, for 10 minutes.
5. Add sweet potatoes, cover, and cook for 10 minues longer, untiil water is absobed and sweet potatoes are just tender.
6. Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
7. Transfer to bowls and top each with 1/4 cup yogurt and 2 tbsp chopped almonds. Best when piping hot.
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