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"