Curried Lentils With Sweet Potatoes And Spinach Recipes

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CURRIED LENTILS WITH SWEET POTATOES AND SPINACH



Curried Lentils With Sweet Potatoes and Spinach image

My mother-in-law shared this with me (by way of deliciousliving.com), and it sure is a keeper. One of the tastiest ways I know to get your daily vitamins! The recipe calls for fresh spinach, but I used frozen (thawed out) and it worked fine. I'll fix this without the almonds next time, but that's just a matter of preference. We made this gluten free by using a gluten free broth, and GF yogurt. Mmmm, I can't wait to see how the leftovers taste tomorrow!

Provided by GreenFish

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger (can substitute powdered)
1 teaspoon ground cumin
1 cup dried lentils, rinsed
2 1/2 cups broth (vegetable or chicken)
1 medium sweet potato, peeled and cut into 1/4 inch cubes
4 cups baby spinach leaves (about 3 oz)
salt, to taste
1 cup plain yogurt
1/2 cup chopped almonds

Steps:

  • Heat olive oil in a medium pot.
  • Add onion and garlic and saute until soft; about 5 minutes.
  • Stir in curry powder, ginger and cumin, and cook for 1 minute.
  • Stir in lentils and broth; bring to a boil, reduce heat and simmer, covered, for 10 minutes.
  • Add sweet potatoes, cover, and cook for 10 minues longer, untiil water is absobed and sweet potatoes are just tender.
  • Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
  • Transfer to bowls and top each with 1/4 cup yogurt and 2 tbsp chopped almonds. Best when piping hot.

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