Hearty Coconut Curry Lentils Recipe

Make a large batch of these lentils ahead of time and enjoy with rice or pita bread, or along with lean meat or fish for dinner. Any leftovers make a hearty lunch, too.

This recipe is: gluten free, vegan

Start to finish: 30 minutes

Serves 4

Ingredients:

• 1 cup green lentils, rinsed*
• Curry powder, to taste
• 2 cloves garlic, minced*
• ½ yellow onion, diced*
• 8-ounce can no-salt-added tomato sauce*
• 1 ½ cups water or vegetable broth
• 1 bag baby spinach*
• ½ cup coconut milk
• 1 teaspoon kosher salt
• Brown rice,* for serving

In a medium stockpot, combine the lentils, curry powder, garlic, onion, tomato sauce, and water or broth. Stir and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and cook, partially covered, for 15 to 20 minutes, or until the lentils are tender, adding water or broth if needed.

Once the lentils are tender, stir in the spinach, coconut milk, and salt. Stir to combine and taste for seasoning. Serve over brown rice or with whole-grain pita.

Note: Be sure to add the salt after the lentils have cooked to prevent them from getting tough.

Nutrition per serving (does not include rice or pita): 261 calories; 6 g fat (5 g saturated fat); 0 mg cholesterol; 293 mg sodium; 39 g carbohydrate; 17 g fiber; 5 g sugar (0 g added sugar); 14 g protein.

Price per serving: About $1.46

*WIC-eligible ingredient

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