1 1/2 cups white onions, thinly sliced length-wise
1 1/4 teaspoons garlic, minced
1 1/3 tablespoons ginger, minced
2 tablespoons curry powder
2 1/4 teaspoons ground cumin
2 1/2 cups French lentils, rinsed
4 cups water
4 cups vegetable stock
1 1/3 cups tomatoes, diced
6 ounces baby spinach, rough chopped
3 tablespoon lemon juice
1 teaspoon sugar
2 teaspoon sea salt
1/4 teaspoon black pepper
Heat the olive oil in a large stockpot. Add onions and sauté until onions are golden in color, stirring occasionally to keep from burning. Add garlic and ginger root and sauté for 4-6 minutes.
In small sauté pan, toast cumin and curry for 3-4 minutes over medium heat. Add to stockpot.
Add lentils, water and vegetable broth to stockpot. Bring to a boil, reduce heat and simmer until lentils just begin to soften, about 12-15 minutes.
Add tomatoes and spinach; simmer for 5-6 minutes. Remove from heat; add lemon juice, sugar, salt and pepper. Season to taste with additional salt and pepper.
Per serving: 169 calories, 1g fat, 30g carbohydrates, 13g protein, 377mg sodium, 14g fiber, 58mg calcium
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