Serves 4

  * 1 cup brown lentils
  * ¼ cup extra-virgin olive oil
  * 1 cup chopped onion
  * 2 teaspoons Madras curry powder
  * 1 garlic clove, grated
  * 2 bags baby spinach (8-10 cups packed)
  * 1 cup small cherry or grape tomatoes, stemmed
  * 2 tablespoons finely chopped fresh mint
  * ½ cup plain low-fat yogurt, optional

  - Bring a medium saucepan half full of water to a boil. Add lentils and cook, uncovered, until just tender, 18-20 minutes. Drain and set aside.
  - Heat the oil in a large skillet. Add the onion and cook, stirring, until tender, 5 minutes. Add curry powder and garlic and saute for 1 minute. Add lentils, spinach, tomatoes and mint and cook, stirring, until hot, about 5 minutes.
  - Meanwhile, toast the walnuts in a small skillet over medium heat, stirring, about 5 minutes. Sprinkle the walnuts over the lentils and serve with a dollop of yogurt.

tags: vegetarian, CSA

-- Marie Simmons, "Fresh & Fast Vegetarian" (Houghton Mifflin Harcourt, 256 pp., $17.95)