Curried Lentils with Spinach

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Curried Lentils With Spinach

Source: Vibrant Life Magazine

 

1 cup dried lentils

1 tablespoon olive oil

3 cloves garlic, minced

1/2 pound spinach leaves, preferably fresh, stemmed, washed,

and chopped, or equivalent of frozen, thawed and drained

1 14-ounce can imported plum tomatoes with liquid, chopped

2 to 3 tablespoons gluten free soy sauce OR Bragg's Liquid Aminos

2 teaspoons good curry powder

1/4 teaspoon freshly grated ginger

1/4 teaspoon nutmeg

salt to taste

 

Wash and sort lentils and cook until they are tender but firm. Heat

the olive oil in a large skillet. When it is hot, add the garlic and

saute over moderately low heat for 1 minute or so. Add the spinach

leaves, cover and steam until they are wilted Add the lentils and

the remaining ingredients to the skillet, cover and simmer over very

low heat for 15 minutes. Serve.

 

4 to 6 servings.