Red Lentil, Spinach and Bean Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 272.5
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 410.6 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 10.6 g
  • Protein: 16.0 g

View full nutritional breakdown of Red Lentil, Spinach and Bean Curry calories by ingredient
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Curry without the high-fat coconut sauce, and it tastes fabulous! Curry without the high-fat coconut sauce, and it tastes fabulous!
Number of Servings: 6


    1 C. split red lentils
    1 15 oz. can mixed beans
    6 oz. Mori-Nu silken tofu (1/2 container)
    1/4 C. tomato sauce
    1 tsp. curry powder
    1/2 tsp. chili powder
    1/2 tsp. cumin
    1/2 tsp. turmeric
    1/2 tsp. salt
    2 Tbs. olive oil
    1 C. chopped onion
    1 Tbs. minced ginger root
    5 C. spinach leaves
    3 Roma tomatoes, chopped
    6 Tbs. chopped cilantro


Serve with brown rice.


Rinse lentils and place in a saucepan. Cover with water and bring to a boil. Turn heat to medium low and simmer 20 minutes until lentils are soft. Drain and rinse the canned beans. Place the silken tofu, tomato sauce, spices, and salt into a food processor and process until smooth and creamy. Heat olive oil in a skillet. Add onion and ginger root and saute until onion is translucent and golden. Stir in spinach leaves and stir until spinach is wilted. Mix in tofu mixture, tomatoes and cilantro and stir to combine. Reduce heat to low. When lentils are done, add them to the mixture. Taste and adjust salt and spices to taste.

Serving Size: 6 servings

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