Red lentil and spinach stew
Uncooked red onion(s)
1 small, minced
3 medium clove(s), minced
1 Tbsp, fresh, minced and peeled
Red pepper flakes
½ tsp, to 1/4
½ cup(s), red, picked over and rinsed
Chopped frozen spinach
1 cup(s), leaf, thawed
- 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.