Herbs and spices are the key to adding life to your plant-based recipes. Your spice cabinet should be as stocked as your refrigerator so you never are lacking in inspiration when you’re pulling dinner together.
Curry powder adds a Indian/Asian flair to standard lentils in this recipe, and spinach adds a nutrient-dense burst of color.
Curried Lentils with Spinach
- 3 cups water
- 1 cup dried lentils
- 1 Tbsp. oil
- 2 cloves garlic, minced
- ½ lb. fresh spinach leaves, stemmed, washed, and chopped
- 28 oz. can chopped tomatoes with liquid
- 2 tsp. curry powder
- ½ tsp. freshly grated ginger
- ¼ tsp. each of cinnamon and nutmeg
- ½ cup raisins
Wash and sort lentils, and cook until they are tender but still keep their shape (about 1 hour). Add more water if they begin to dry out.
Heat oil in a large skillet. Add the garlic and sauté over low heat for 1 minute. Add the spinach leaves; cover and steam until wilted.
Add the lentils and remaining ingredients to the skillet. Cover and simmer over low heat for 20 minutes.
Serve over brown rice or mashed potatoes.