• Bethany Klug

Curried Lentils with Walnuts, Spinach and Tomatoes


Serves 4 Ingredients: 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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