Serves 4 / Smooth, whole-milk yogurt softens the spices in this fragrant, colorful dish. Prep tip: If you like things really spicy, double the amount of curry and cumin. Serving tips: Serve as a side with grilled fish and brown basmati rice; or increase the liquid and transform it into a flavorful soup.
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 cup lentils, rinsed
2 1/2 cups low-sodium vegetable broth
1 medium sweet potato (about 8 ounces), peeled and cut into 1/4-inch cubes
4 cups baby spinach leaves (about 3 ounces)
Salt, to taste
1 cup plain, whole-milk yogurt
1/2 cup chopped raw almonds
1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in curry powder, ginger, and cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
2. Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds. Serve immediately.
| Nutrition Facts Per Serving: |
| Calories: 392 calories |
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| % fat calories: 27 |
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| Fat: 12g |
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| Saturated Fat: 2g |
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| Cholesterol: 8mg |
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| Protein: 20g |
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| Carbohydrate: 54g |
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| Fiber: 20g |
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| Sodium: 291mg |
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