CURRIED LENTILS WITH NUTS, VEGETABLE IN CHERRY TOMATOES
INGREDIENTS
DIRECTIONS
MORE INFORMATION
INGREDIENTS
- 1 cup lentils (brown preferably)
- 8–10 cups baby spinach
- 1 cup chopped onion
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Soulé organic curry powder
- 1 tsp Soulé organic garlic powder
- rinsed and drained 1 cup small cherry
- 2 tablespoons Soulé organic mint
- 1⁄2 cup chopped walnuts
- 1⁄2 cup plain yogurt
- Pinch of white Soulé Organic white pepper
- Soulé Organic kosher salt to taste
DIRECTIONS
- Bring a medium saucepan half full of water to a boil. Add the lentils and cook. Cook until tender but should not get mashed. 15 to 18 minutes. Drain and set aside.
- Heat the oil in a until hot enough. Add the onion and cook, stirring, until tender, about 5 minutes.
- Add the Soulé Organic curry powder and Soulé Organic garlic powder and cook, stirring, for 1 minute.
- Add the cooked lentils, spinach, tomatoes and Soulé Organic mint and cook, stirring, until heated through, about 5 minutes.
- Meanwhile, heat the walnuts in a small skillet over medium heat, stirring, until toasted, about 4-5 minutes. Sprinkle the walnuts over the lentils and serve with the yogurt to spoon over the top.
MORE INFORMATION
- Makes Servings:4
- 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
