Red lentil and spinach stew
5
1
1
Smartpoints value per serving
Total Time
44 min
Prep
15 min
Cook
29 min
Serves
2
Difficulty
Easy
Dinner is just 25 minutes away when prepared with readily available ingredients from the pantry or freezer that we feature in this delicious stew recipe. If you've never cooked with them before, red lentils are actually delicate orange in color—not red. They create a lovely creamy base for this hearty, Indian-accented stew. It also features red onion, ginger, garlic, and spinach, flavored with curry powder and a touch of ground cumin. It's a mostly hands-off, satisfying stew that comes together in less than 45 minutes and is cooked all in one pot. You can serve each portion with half of a toasted pocketless pita alongside for dipping purposes.
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
