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recipes:side_dish:curried_lentils_with_walnuts_spinach_and_cherry_tomatoes

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)

recipes/side_dish/curried_lentils_with_walnuts_spinach_and_cherry_tomatoes.txt · Last modified: 2017/12/19 19:43 by admin

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