Recipe by GreenFish
My mother-in-law shared this with me (by way of deliciousliving.com), and it sure is a keeper. One of the tastiest ways I know to get your daily vitamins! The recipe calls for fresh spinach, but I used frozen (thawed out) and it worked fine. I'll fix this without the almonds next time, but that's just a matter of preference. We made this gluten free by using a gluten free broth, and GF yogurt. Mmmm, I can't wait to see how the leftovers taste tomorrow!
Top Review by debbiefriedman
I fried the sweet potatoes first. Added less chicken broth because I used Trader Joes Lentils which were already cooked and only had sour cream instead of the yogurt. I would definitely make this again.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 large garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon minced fresh ginger (can substitute powdered)
- 1 teaspoon ground cumin
- 1 cup dried lentils, rinsed
- 2 1⁄2 cups broth (vegetable or chicken)
- 1 medium sweet potato, peeled and cut into 1/4 inch cubes
- 4 cups baby spinach leaves (about 3 oz)
- salt, to taste
- 1 cup plain yogurt
- 1⁄2 cup chopped almonds
Directions See How It's Made
- Heat olive oil in a medium pot.
- Add onion and garlic and saute 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 minues longer, untiil water is absobed 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.
- Transfer to bowls and top each with 1/4 cup yogurt and 2 tbsp chopped almonds. Best when piping hot.