Red Lentil Curry

• 1 cup Red Lentils, Sifted And Rinsed
• 1/2 cups Tomato Puree
• 6 ounces, weight Chobani Greek Yogurt
• 1 teaspoon Garam Masala
• 1/2 teaspoons Chili Powder
• 1 Tablespoon Ground Cumin
• 1/2 teaspoons Ground Turmeric
• 1 Tablespoon Coconut Oil (or Olive Oil)
• 1 cup Chopped Frozen Spinach
• 1 cup Frozen Diced Onions And Green Bell Peppers
• 1 Tablespoon Minced Or Grated Ginger Root
• 1 Tablespoon Minced Garlic
• 15 ounces, weight Can Fire Roasted Tomatoes
• 1 Tablespoon Cilantro Paste Or Bunch Roughly Chopped
• 15 ounces, weight Can Mixed Soup Beans, Rinsed And Drained

1. Place lentils into a pot and fill with water until covered.
2. Bring to a boil, then reduce to a low simmer and cover, cooking for 20 minutes.
3. (Watch these as they can dry out.
4. If they start drying out, just add a little more water.)
5. In a bowl, mix tomato puree and Greek yogurt.
6. Add garam masala, chili powder, cumin and turmeric, stirring to combine.
7. In a large saute pan, heat oil over medium-high heat and add spinach, peppers and onions and ginger, and saute for about 8 minutes until thawed and spinach is wilted.
8. Add garlic and saute for another minute.
9. Slowly add in the yogurt mixture and then the diced tomatoes.
10. Stir in cilantro, lentils and soup bean mix and cook for another 5 minutes until heated through.
11. (Recipe adapted from www.allrecipes.com.)

red lentils, tomato puree, yogurt, garam masala, chili powder, ground cumin, ground turmeric, coconut oil, frozen spinach, onions, ginger root, garlic, tomatoes, cilantro, mixed soup beans

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/red-lentil-curry-3/ (may not work)