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Red Lentil and Spinach Stew

1
Total Time
44 min
Prep
15 min
Cook
29 min
Serves
2
Difficulty
Easy
Dinner is just 25 minutes away when prepared with ingredients such as this from the pantry or freezer.

Ingredients

vegetable oil

1 tsp

uncooked red onion(s)

1 small, minced

garlic clove(s)

3 medium clove(s), minced

ginger root

1 Tbsp, fresh, minced and peeled

curry powder

1 tsp

ground cumin

½ tsp

red pepper flakes

½ tsp, to 1/4

dry lentils

½ cup(s), red, picked over and rinsed

fat free vegetable broth

14 oz

water

1¼ cup(s)

chopped frozen spinach

1 cup(s), leaf, thawed

table salt

¼ tsp

Instructions

  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until translucent, 3–5 minutes. Add the garlic, ginger, curry, cumin, and crushed red pepper; cook, stirring, until fragrant, about 1 minute.
  2. Add the lentils, broth, and water; bring to a simmer. Cook until the lentils are tender, about 20 minutes. Stir in spinach and salt and cook just until heated through, about 3 minutes. Yields scant 2 cups per serving.

Notes

Red lentils are actually delicate orange in color—not red. They create a lovely creamy base for this hearty, Indian-accented stew. Serve each portion with half of a toasted pocketless pita (will affect the SmartPoints value).

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