Adapted from Fresh and Fast Vegetarian by Marie Simmons
Makes 4 servings
INGREDIENTS
1 cup brown lentils
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons curry powder
1 garlic clove, grated
2 bags (5–6 ounces each) baby spinach (8–10 cups packed), rinsed and drained
1 cup small cherry or grape tomatoes, stems removed
2 tablespoons finely chopped fresh mint
½ cup chopped walnuts
½ cup plain yogurt
DIRECTIONS
1. Bring a medium saucepan half full of water to a boil. Add the lentils and cook, uncovered,
until tender but not mushy, 18 to 20 minutes. Drain and set aside.
2. Heat the oil in a large skillet until hot enough to sizzle a piece of onion. Add the onion
and cook, stirring, until tender, about 5 minutes. Add the curry powder and garlic and
cook, stirring, for 1 minute. Add the cooked lentils, spinach, tomatoes and mint and cook,
stirring, until heated through, about 5 minutes.
3. Meanwhile, heat the walnuts in a small skillet over medium heat, stirring, until toasted,
about 5 minutes. Sprinkle the walnuts over the lentils and serve with the yogurt to spoon
over the top.
Per Serving: Calories 400; Total Fat 17 g; Sat Fat 2 g; Protein 18 g; Carbs 47 g; Fiber 20 g; Cholesterol 0 mg; Sodium 150 mg.
if you want to more learn food foodus then please go on our home foodus.blogspot.com
Makes 4 servings
INGREDIENTS
1 cup brown lentils
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons curry powder
1 garlic clove, grated
2 bags (5–6 ounces each) baby spinach (8–10 cups packed), rinsed and drained
1 cup small cherry or grape tomatoes, stems removed
2 tablespoons finely chopped fresh mint
½ cup chopped walnuts
½ cup plain yogurt
DIRECTIONS
1. Bring a medium saucepan half full of water to a boil. Add the lentils and cook, uncovered,
until tender but not mushy, 18 to 20 minutes. Drain and set aside.
2. Heat the oil in a large skillet until hot enough to sizzle a piece of onion. Add the onion
and cook, stirring, until tender, about 5 minutes. Add the curry powder and garlic and
cook, stirring, for 1 minute. Add the cooked lentils, spinach, tomatoes and mint and cook,
stirring, until heated through, about 5 minutes.
3. Meanwhile, heat the walnuts in a small skillet over medium heat, stirring, until toasted,
about 5 minutes. Sprinkle the walnuts over the lentils and serve with the yogurt to spoon
over the top.
Per Serving: Calories 400; Total Fat 17 g; Sat Fat 2 g; Protein 18 g; Carbs 47 g; Fiber 20 g; Cholesterol 0 mg; Sodium 150 mg.
if you want to more learn food foodus then please go on our home foodus.blogspot.com
