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

1. 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.
2. 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.
3. 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)