Ginger spinach yellow lentil

Recipe Information

Ingredients

• 1 teaspoon white or black sesame seeds

• 1 tablespoon olive oil

• 1 shallot, minced

• 1 teaspoon ground ginger

• 1/2 teaspoon curry powder

• 1/2 teaspoon ground turmeric

• 1 cup yellow lentils, picked over, rinsed, and drained

• 1 1/2 cups vegetable stock or vegetable broth

• 1/2 cup light coconut milk

• 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed

• 1/2 teaspoon salt

• 1 tablespoon chopped fresh cilantro

Directions

• Toast sesame seeds before using. Cook briefly in a small frying pan over medium heat, shaking often to prevent burning. When brown, remove and set aside.

• Heat olive oil in a large saucepan over medium heat. Add shallot, ginger, curry powder, and turmeric and cook about one minute.

• Add the lentils, stock, and coconut milk and bring to a boil. Reduce heat, cover partially, and simmer 12 minutes until lentils are tender.

• Add spinach, cover, and simmer for three minutes. Stir in salt. Serve hot, garnished with cilantro and toasted sesame seeds.

Nutrition (per serving)

• Calories: 239 cal

• Total fat: 5g

• Saturated fat: 1g

• Monounsaturated fat: 3g

• Cholesterol: 0mg

• Sodium: 169mg

• Carbohydrate: 36g

• Fiber: 9g

• Protein: 14g