Red Curry Lentils and SpinachLisa Turner | Delicious Living
- Serves: 4 people
- Calories per serving: 637
This flavorful and supercheap dish pairs fast-cooking red lentils with red curry paste, a versatile and long-lasting condiment, to add flavor in little cooking time. A fresh head of spinach is a thrifty choice; remove tough stems and slice leaves into shreds for visual appeal, or just chop small. Cost per serving: $4.
- Heat oil in a medium saucepan and sauté onion until tender and golden, 5–7 minutes. Stir in ginger, garlic, and curry paste; cook, stirring, for 30 seconds.
- Stir in cardamom and broth, scraping up any browned bits from pan bottom. Bring to a boil; add lentils and coconut milk. Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until lentils are just tender but still firm.
- While lentils are cooking, stack spinach leaves and thinly slice crosswise into shreds. (Or just roughly chop.) When lentils are tender, stir in spinach leaves and peas; cook for 2 minutes, until peas are hot and spinach is wilted. Add lime juice to taste, and season with salt and pepper. Serve over hot rice, garnished with cilantro.
PER SERVING: 637 cal, 11g fat (3g mono, 2g poly, 6g sat), 0mg chol, 31g protein, 95g carb, 36g fiber, 291mg sodium.