Curried Lentils With Sweet Potatoes and Spinach
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- 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.
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