Curried Lentils And Spinach

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 pound fresh spinach, rinsed and dried
• 14 oz. canned plum tomatoes, drained and chopped
• 1/4 teaspoon fresh ginger, grated
• 3 tablespoons soy sauce
• 2 teaspoons curry powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

1. In a large saucepan, simmer the lentils in 2 quarts of water, covered, for 20 minutes. Remove from heat, drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat and saute` garlic until lightly browned, 1 to 2 minutes. Reduce heat, add spinach, cover and cook until the spinach is wilted.
3. Add the drained lentils and remaining ingredients. Cover and simmer for 15 minutes. If the mixture is too moist, remove the cover and simmer until the liquid is reduced.

dried lentils, olive oil, garlic, fresh spinach, tomatoes, fresh ginger, soy sauce, curry powder, cinnamon, nutmeg

Taken from www.epicurious.com/recipes/member/views/curried-lentils-and-spinach-1202788 (may not work)