Red Curry Lentils and Spinach
  • 2 tablespoons coconut oil (or canola or olive oil)
  • 1small onionfinely chopped
  • 2tablespoons grated fresh ginger
  • 3large cloves garlicminced
  • 2tablespoons red curry paste
  • 1/2 teaspoon ground cardamom
  • 3cups low-sodium vegetable broth
  • 2cups red lentilswashed
  • 1 14-ounce can light coconut milk
  • 1large head spinachstems removed – to yield 4 cups packed spinach leaves
  • 1/2 cup frozen peasthawed to room temperature
  • juice of 1small lime
  • 2cups hot, cooked brown rice
  • 1/2 cup coarsely chopped fresh cilantro
  1. Heat oil in a medium saucepan and sauté onion until tender and golden, 5–7 minutes. Stir in ginger, garlic, and curry paste; cook, stirring, for 30 seconds.
  2. Stir in cardamom and broth, scraping up any browned bits from pan bottom. Bring to a boil; add lentils and coconut milk. Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until lentils are just tender but still firm.
  3. While lentils are cooking, stack spinach leaves and thinly slice crosswise into shreds. (Or just roughly chop.) When lentils are tender, stir in spinach leaves and peas; cook for 2 minutes, until peas are hot and spinach is wilted. Add lime juice to taste, and season with salt and pepper. Serve over hot rice, garnished with cilantro.
Recipe Notes
Nutrition Facts
Red Curry Lentils and Spinach
Amount Per Serving
Calories 637 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 291mg 12%
Total Carbohydrates 95g 32%
Dietary Fiber 36g 144%
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 637 cal, 11g fat (3g mono, 2g poly, 6g sat), 0mg chol, 31g protein, 95g carb, 36g fiber, 291mg sodium.