Curried Lentils

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 1 whole Green Pepper, Diced
• 4 cloves Garlic, Peeled And Minced
• 1 can (14.5 Oz. Can) Diced Tomatoes
• 1/2 cups Baby Carrots, Halved
• 2 Tablespoons Curry Powder
• 1 Tablespoon Cumin
• 1 teaspoon Red Pepper
• 3 cups Water
• 1 cup Brown Lentils
• 2 cups Fresh Spinach

1. 1.
2. Heat up olive oil on medium heat in a large skillet.
3. Combine onions, green pepper and garlic.
4. Cook until fragrant.
5. 2.
6. Add in tomatoes, carrots and seasoning (you can add more or less depending on your taste).
7. Stir together well and let simmer for 5 minutes.
8. 3.
9. Pour in the water and lentils.
10. Let it cook and stir occasionally until most of the water has been absorbed.
11. 4.
12. Stir in spinach and let wilt about 3 minutes.
13. Serve over basmati rice and/or with my Imitation Naan (see my recipe box).

olive oil, onion, green pepper, garlic, tomatoes, carrots, curry, cumin, red pepper, water, brown lentils, fresh spinach

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/curried-lentils-2/ (may not work)