I made this the other night, and it was crazy-yummy. We’ll be having this on a regular basis. It’s creamy with just enough heat to keep it interesting.
1 1/2 cups red lentils
1 tsp ground cumin
1/2 onion, chopped
1 tsp mustard
2 cups broth
2 cups water
1 tsp salt
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp ginger
1/2 lb spinach, roughly chopped
3/4 tsp garam masala
1 cup coconut milk
1. Rinse lentils and soak for 20 minutes, and then drain.
2. In a large saucepan, bring broth to a boil and stir in salt, lentils, turmeric, cayenne, and ginger. Cover and return to a boil, then reduce heat to low and simmer for 20 minutes. Add more water if the pot starts to get too dry.
3. While the lentils are cooking, spray a skillet with nonstick spray and add the onions, curry, cumin and mustard, stirring often. Cook until onions are transparent. Add the spinach to the pan and stir until the spinach wilts.
4. Add onion and spinach to the lentils. Remove from heat. Stir in garam masala and coconut milk and stir until heated through.
Nutrition (per serving, according to Living Cookbook): 129 calories, 40 calories from fat, 4.8g total fat, 0mg cholesterol, 216.9mg sodium, 305.6mg potassium, 16.3g carbohydrates, 3.3g fiber, <1g sugar, 7.1g protein.
I served it over basmati rice, and served four of us, with three of us having seconds (and almost popping), and then two two-serving freezer containers. So I calculated the number of servings at 12 – there would be a lot fewer servings if you serve it without rice, of course. Naan would be fantastic with this!