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Curried Lentils with Walnuts, Spinach and Tomatoes

October 8, 2013


Serves 4

1 cup lentils
2 Tbsp. coconut oil
1 cup chopped onion
2 tsp. curry powder
1 clove garlic, minced
8-10 cups packed organic baby spinach, rinsed and drained
1 cup organic small cherry or grape tomatoes
2 Tbsp. finely chopped fresh mint
1/2 cup chopped, soaked walnuts

Soak walnuts in water for 2 hours to remove bitter tannins and activate nutrients, drain and set aside.

Fill a medium saucepan half full with water and bring to a boil.  Add lentils and cook, uncovered until tender but not mushy (15-18 minutes).  Drain and set aside.

Heat oil in large skillet, add onion and cook, stirring frequently, until tender (about 5 minute).  Add curry powder and garlic and stir for 1 minute.  Add cooked lentils, spinach, tomatoes, and mint.  Cook, stirring until heated through (about 5 minutes).

Sprinkle walnuts over the lentils.

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