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Ingredientes
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 med minced onion
- 1 1/2 Tbsp. curry pwdr
- 2 x cloves chopped garlic
- 1 c. lentils rinsed, and picked over
- 4 1/2 c. water
- 1 can stewed tomatoes - (14 1/2 ounce) undrained
- 1 c. minced fresh spinach
- 1/2 tsp salt
- 1/4 c. plain nonfat yogurt
Direcciones
- In a large saucepan, heat oil over medium heat. Add in onion and curry pwdr and cook, stirring, till onion starts to brown, 7 to 10 min. Add in garlic, lentils and water. Bring to boil, reduce heat to medium and cook till lentils are tender, 40 to 45 min.
- Stir in tomatoes with liquid, spinach and salt. Cook till spinach is wilted but still bright green, 2 to 3 min. Ladle into bowls and top with dollop of yogurt.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 44 | 17% |
| Total Fat 5.03g | 6% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 583mg | 24% |
| Potassium 835mg | 24% |
| Total Carbs 40.99g | 11% |
| Dietary Fiber 17.2g | 57% |
| Sugars 7.04g | 5% |
| Protein 14.74g | 24% |
