1 tablespoon olive oil
1 cup onion, chopped
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1.5 tablespoons curry powder
1/8 teaspoon red pepper
3 cups vegetable broth
1/5 tablespoons balsamic vinegar
16 ounces cooked lentils
2 cups fresh baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup fresh cilantro, chopped

Serve with Greek yogurt (not calculated in nutritional breakdown) and garnish with additional cilantro.

1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and ginger; sauté 1 minute. Add curry powder and red pepper; cook 30 seconds, stirring constantly. Add broth, vinegar and lentils. Increase heat to high; bring to a boil. Reduce heat; simmer 5 minutes.

2. Place half of lentil mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in lid. Blend until smooth. Add blended mixture, spinach, salt and pepper to pan; stir until spinach wilts.

Serving Size: Makes six 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user OREGON_BOUND.

 

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