Curried Lentils With Sweet Potatoes and Spinach

Total Time
35mins
Prep 5 mins
Cook 30 mins

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!

Ingredients Nutrition

Directions

  1. Heat olive oil in a medium pot.
  2. Add onion and garlic and saute until soft; about 5 minutes.
  3. Stir in curry powder, ginger and cumin, and cook for 1 minute.
  4. Stir in lentils and broth; bring to a boil, reduce heat and simmer, covered, for 10 minutes.
  5. Add sweet potatoes, cover, and cook for 10 minues longer, untiil water is absobed and sweet potatoes are just tender.
  6. Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
  7. Transfer to bowls and top each with 1/4 cup yogurt and 2 tbsp chopped almonds. Best when piping hot.
Most Helpful

5 5

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.

2 5

It was all right but a little bland. Certainly filled the hunger gap, though. And it's healthy. I love Indian food but don't really have any experience making it, so I don't know what I would add to improve on this recipe. It's certainly the start of something, though!