Yellow Lentils with Spinach & Ginger

2 tsp. white or black sesame seeds
1 tbsp olive oil
1 leek, minced & rinsed
2 tsp ground ginger
1 tsp curry powder
1 tsp ground turmeric
2 cups yellow lentils, picked over, rinsed & drained
3 cups chicken stock
1 cup lite coconut milk
2 cups (1 package) baby spinach leaves
1 tsp salt
1 tbsp chopped fresh cilantro

If using white sesame seeds, toast in a small dry sate or frying pan over medium heat. Watch carefully to keep from burning.

In a large saucepan, heat the olive oil over medium heat. Add the leek, ginger, curry powder and turmeric and cook, stirring until the spices are fragrant, about 1 minute.

Add the lentils, stock and coconut milk. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender buy still firm, about 12 minutes. The mixture should be brothy; add a little water if needed.

Stir in the spinach, cover and simmer for about 3 minutes longer. The lentils should still hold their shape. Uncover and stir in the salt. Serve hot, garnished with the cilantro and sesame seeds.

Number of Servings: 8

Recipe submitted by SparkPeople user JENNKV.