Curried Lentils with Walnuts, Spinach & Cherry Tomatoes

Adapted from Fresh and Fast Vegetarian by Marie Simmons

Makes 4 servings

INGREDIENTS

1 cup brown lentils

2 tablespoons extra-virgin olive oil

1 cup chopped onion

2 teaspoons curry powder

1 garlic clove, grated

2 bags (5–6 ounces each) baby spinach (8–10 cups packed), rinsed and drained

1 cup small cherry or grape tomatoes, stems removed

2 tablespoons finely chopped fresh mint

½ cup chopped walnuts

½ cup plain yogurt

DIRECTIONS

1. Bring a medium saucepan half full of water to a boil. Add the lentils and cook, uncovered, until tender but not mushy, 18 to 20 minutes. Drain and set aside.

2. Heat the oil in a large skillet until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the curry powder and garlic and cook, stirring, for 1 minute. Add the cooked lentils, spinach, tomatoes and mint and cook, stirring, until heated through, about 5 minutes.

3. Meanwhile, heat the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Sprinkle the walnuts over the lentils and serve with the yogurt to spoon over the top.

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.