Red Lentil and Spinach Stew
- Total Time
Dinner is just 25 minutes away when prepared with ingredients such as this from the pantry or freezer.
vegetable oil1 tsp
uncooked red onion(s)1 small, minced
garlic clove(s)3 clove(s), medium, minced
ginger root1 Tbsp, fresh, minced and peeled
curry powder1 tsp
ground cumin½ tsp
red pepper flakes½ tsp, to 1/4
dry lentils½ cup(s), red, picked over and rinsed
fat free vegetable broth14 oz
water1 ¼ cup(s)
chopped frozen spinach1 cup(s), leaf, thawed
table salt¼ tsp
- 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.
- 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.