Curried lentils with spinach

Yield: 4 servings

Measure Ingredient
1 cup Lentils
1 tablespoon Olive oil
2 eaches Garlic cloves, minced
½ pounds Spinach leaves, washed, stemmed & chopped
14 ounces Can plum tomatoes
2 tablespoons Tamari
2 teaspoons Curry powder
¼ teaspoon Grated ginger
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice.

Nava Atlas, "Vegetariana"

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