Jam packed with nutrients including fiber and protein, relatively cheap to produce and drought resistant, it's no wonder lentils have been grown, sold, and consumed around the world for well over 9,000 years. With a mild flavor and sturdy composition, lentils are a perfect base or addition to winter soups, salads, curries, or stews.
For this week's Friday Food Day Recipe we're sharing Marie Simmons' Curried Lentils with Walnuts, Spinach & Cherry Tomatoes, adapted from her book Fresh and Fast Vegetarian.
Curried Lentils with Walnuts, Spinach & Cherry Tomatoes
Adapted from Fresh and Fast Vegetarian by Marie Simmons
Makes 4 servings
- 1 cup lentils
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 teaspoons curry powder
- 1 garlic clove, grated
- 2 bags (5–6 ounces each) baby spinach (8–10 cups packed), rinsed and drained
- 1 cup small cherry or grape tomatoes, stems removed
- 2 tablespoons finely chopped fresh mint
- ½ cup chopped walnuts
- ½ cup plain yogurt
1. Bring a medium saucepan half full of water to a boil. Add the lentils and cook, uncovered, until tender but not mushy, 18 to 20 minutes. Drain and set aside.
2. Heat the oil in a large skillet until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the curry powder and garlic and cook, stirring, for 1 minute. Add the cooked lentils, spinach, tomatoes and mint and cook, stirring, until heated through, about 5 minutes.
3. Meanwhile, heat the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Sprinkle the walnuts over the lentils and serve with the yogurt to spoon over the top.
Per Serving: Calories 400; Total Fat 17 g; Sat Fat 2 g; Protein 18 g; Carbs 47 g; Fiber 20 g; Cholesterol 0 mg; Sodium 150 mg.