Spinach, Red Lentil and Bean Curry
New You Spinach, Red Lentil and Bean Curry
Print Recipe
Servings
4
Cook Time
1 hour
Servings
4
Cook Time
1 hour
Spinach, Red Lentil and Bean Curry
New You Spinach, Red Lentil and Bean Curry
Print Recipe
Servings
4
Cook Time
1 hour
Servings
4
Cook Time
1 hour
Ingredients
  • 1 cup red lentils
  • 1/4 cup tomato puree
  • 1/2 container plain organic goat’s yogurt
  • 1 tsp garam masala (indian spice)
  • 1/2 tsp ground dried turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ancho chile powder
  • 2 tbsp organic virgin coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 pc fresh ginger root, grated (1 inch)
  • 4 cups loosely packed fresh spinach, coarsely chopped
  • 2 tomatoes, chopped
  • 4 sprigs fresh coriander, chopped
  • 1 can mixed beans, rinsed and drained (15.5 ounce)
Servings:
Instructions
  1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
  2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
  3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and coriander.
  4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.
  5. Enjoy!