Curried Red Lentil-Chickpea Stew with Tomatoes & Spinach
5
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
For even greater flavor, look for canned diced tomatoes with seasonings.
Ingredients
Extra virgin olive oil
1 tsp
Uncooked onion(s)
1 large
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Kosher salt
1.5 tsp
Ground coriander
1 tsp
Ground cumin
1 tsp
Curry powder
2 tsp
Mustard seed
0.5 tsp
Fat free chicken broth
4 cup(s)
Water
2 cup(s)
Dry lentils
2 cup(s)
Canned chickpeas (garbanzo beans)
15 oz
Canned diced tomatoes
15 oz
Fresh baby spinach
3 cup(s)
Fresh lime juice
3 Tbsp
Cilantro
2 Tbsp
Instructions
1
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.
2
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.
3
Serving size: 1 cup
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