Spinach Lentil and Bean Curry
- Number of Servings: 3
Ingredients
1c red lentils1 can diced tomatoes1/2 8oz container plain yogurt, fat free1t garam masala1/2 t turmeric1/2 t cumin1/2 t chili powder2t olive oil1 onion, chopped4c fresh spinach, choppedcilantro, chopped (about 4 sprigs)1 can beans, any kind (black)
Rinse lentils and place in saucepan with water to cover. Bring to a boil, reduce to low heat, covear and simmer for 20 minutes. Drain.
In a small bowl, combine 1/4 c of the tomatoes, and the yogurt, use a stick blender to combine until smooth. Add spices and stir.
Brown oniion, 2 cloves garlic and ginger in the 2t oil. Stir in spinach, cook until wilted. Gradually add yogurt mixture, then tomatoes and cilantro.
Stir in lentils and beans until combined. Heat through, about 5 minutes.
Number of Servings: 3
Recipe submitted by SparkPeople user ROBINLYN.
In a small bowl, combine 1/4 c of the tomatoes, and the yogurt, use a stick blender to combine until smooth. Add spices and stir.
Brown oniion, 2 cloves garlic and ginger in the 2t oil. Stir in spinach, cook until wilted. Gradually add yogurt mixture, then tomatoes and cilantro.
Stir in lentils and beans until combined. Heat through, about 5 minutes.
Number of Servings: 3
Recipe submitted by SparkPeople user ROBINLYN.
Nutritional Info Amount Per Serving
- Calories: 262.7
- Total Fat: 0.9 g
- Cholesterol: 0.8 mg
- Sodium: 613.6 mg
- Total Carbs: 56.9 g
- Dietary Fiber: 24.1 g
- Protein: 24.7 g
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