Curried Lentil Stew

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Curried Lentil Stew

 

1 tablespoon extra-virgin olive oil

1 medium chopped onion

1 1/2 tablespoons curry powder

2 cloves minced garlic

1 cup lentils, rinsed, and picked over

4 1/2 cups water

1 14 1/2 oz. can stewed tomatoes, undrained

1 cup chopped fresh spinach

1/2 teaspoon salt

1/4 cup plain nonfat yogurt

 

In a large saucepan, heat oil over medium heat. Add onion and curry powder and

cook, stirring, until onion starts to brown, 7 to 10 minutes. Add garlic,

lentils and water. Bring to boil, reduce heat to medium and cook until lentils

are tender, 40 to 45 minutes.

Stir in tomatoes with liquid, spinach and salt. Cook until spinach is wilted

but still bright green, 2 to 3 minutes. Ladle into bowls and top with dollop of

yogurt.

Makes 4 servings.

Calories 222, Fat 4 g, Fiber 4 g.

 

 

 

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