Red Lentil and Spinach Stew
- Total Time
- 0:44
- Prep
- 0:15
- Cook
- 0:29
- Serves
- 2
- Difficulty
- Easy
Dinner is just 25 minutes away when prepared with ingredients such as this from the pantry or freezer.
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vegetable oil1 tsp
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uncooked red onion(s)1 small, minced
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garlic clove(s)3 clove(s), medium, minced
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ginger root1 Tbsp, fresh, minced and peeled
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curry powder1 tsp
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ground cumin½ tsp
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red pepper flakes½ tsp, to 1/4
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dry lentils½ cup(s), red, picked over and rinsed
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fat free vegetable broth14 oz
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water1 ¼ cup(s)
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chopped frozen spinach1 cup(s), leaf, thawed
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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.