Curried Red Lentils

  • 1 ½ onions, sliced ¼ tsp salt
  • 2 T butter ¼ tsp pepper
  • 2 T curry powder ¼ tsp cumin
  • 2 c red lentils red pepper flakes to taste
  • 4 ½ c water
  • 1 can stewed tomatos or equivalent chopped fresh tomatos
  • 4 cloves garlic, freshly pressed
  • 3-8 oz fresh spinach

If you have time, caramelize the onions in the butter (in large skillet). If not, sauté them until tender. Add the curry powder, lentils, water, tomatos, and spices to the skillet. Simmer until lentils are tender, about 15-25 minutes. In a separate skillet, lightly sauté the pressed garlic (in a little olive oil or just with water) and then add the spinach to wilt it. Add the wilted spinach/garlic mixture to the lentils, stir, and serve over rice.


Adapted from Jen Johnson