|Preparation Time||15 Minutes|
|Cook Time||15 Minutes|
|Total Time||30 Minutes|
|Category||Beans & Legumes|
|Type||Main Dish; Side Dish|
|Cook Method||Frying; Boiling|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; Vegetarian; Vegan|
1 teaspoon white or black sesame seeds
1 tablespoon olive oil
1 shallot, minced
1 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 cup yellow lentils, picked over, rinsed, and drained
1 1/2 cups vegetable stock or broth
1/2 cup light coconut milk
2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro
Toast sesame seeds before using. Cook briefly in a small frying pan over medium heat, shaking often to prevent burning. When brown, remove and set aside.
Heat olive oil in a large saucepan over medium heat. Add shallot, ginger, curry powder, and turmeric and cook about one minute.
Add the lentils, stock, and coconut milk and bring to a boil. Reduce heat, cover partially, and simmer 12 minutes until lentils are tender.
Add spinach, cover, and simmer for three minutes. Stir in salt. Serve hot, garnished with cilantro and toasted sesame seeds.
Calories: 239 cal
Total fat: 5g
Saturated fat: 1g
Monounsaturated fat: 3g