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