PHRECIPE

Curried Lentils with Walnuts, Spinach & Cherry Tomatoes
Adapted from Fresh and Fast Vegetarian by Marie Simmons

Serving Size: 4
Calories: 400
Preparation Time: 35 – 55 minutes

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.

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