Lentil and Spinach Curry

Name: Lentil and Spinach Curry
Ingredients: 2 cups Red Lentils; 3 cups Water; 2 teaspoons Vegetable Base; 2 teaspoons Olive Oil; 1 whole Onion, Diced; 2 cloves Garlic, Minced; 2 teaspoons Curry Powder; 1 teaspoon Turmeric; 1 teaspoon Ginger Root, Grated; 1 teaspoon Cumin; 1 teaspoon Sugar; 1 package (10 Oz. Size) Frozen Spinach, Cooked And Drained; 1 can (14 Oz. Size) Crushed Tomatoes; 1 pinch Salt

14 ingredients

11 steps

Ingredients

2 cups Red Lentils
3 cups Water
2 teaspoons Vegetable Base
2 teaspoons Olive Oil
1 whole Onion, Diced
2 cloves Garlic, Minced
2 teaspoons Curry Powder
1 teaspoon Turmeric
1 teaspoon Ginger Root, Grated
1 teaspoon Cumin
1 teaspoon Sugar
1 package (10 Oz. Size) Frozen Spinach, Cooked And Drained
1 can (14 Oz. Size) Crushed Tomatoes
1 pinch Salt

Directions

1

Rinse lentils in cold water.
2

In a saucepan, combine lentils and water.
3

Bring to boil and add vegetable base.
4

Simmer covered for about 2025 minutes until lentils are soft and liquid has been absorbed.
5

When done, remove from heat and set aside.
6

While lentils are cooking, heat oil in a large non-stick skillet.
7

Saute onions and garlic for 35 minutes until soft.
8

Add spices and sugar and cook for another minute.
9

Add spinach, crushed tomatoes and cooked lentils.
10

Add salt to taste.
11

Serve over basmati rice.