Curried Red Lentil-Chickpea Stew with Tomatoes and Spinach
1 large, diced
1 tbsp(s), fresh
Fat-free reduced sodium chicken broth
4 cup(s), r fat-free vegetable broth
2 cup(s), red variety
Canned drained chickpeas
15 oz, rinsed and drained
Canned diced tomatoes
Fresh baby spinach
Fresh lime juice
2 tbsp(s), chopped (for garnish)
- Heat oil in a large soup pot over medium heat. Add onion; cook until softened, stirring frequently, 5-10 minutes. Add garlic, ginger, salt, coriander, cumin, curry and mustard seeds; stir and cook,1 minute.
- Stir in broth, water and lentils; bring to boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 10 minutes for still intact lentils (up to 20 minutes for more creamy lentils). Stir in chickpeas, tomatoes, spinach and lime juice; heat through and adjust seasonings if necessary. Serve garnished with cilantro.