Spinach and Lentil Curry

For this spinach and lentil curry, you can use fresh spinach. I only have time for the brick of frozen spinach, defrosted in the microwave. My kids love this because it is tasty AND looks like the mud puddle in our back yard. What more could you ask for in a healthy recipe?

This recipe was adapted from Tania.blogs.com Nov 24, 2005

1 can of lentils, drained
1 can of tomato paste
1 brick (10 ounces) of frozen spinach, defrosted
1 cup of chicken or vegetable stock
1 onion, diced
1 tablespoon olive oil
2-4 cloves garlic, diced
1 tablespoon of curry paste
Sprinkle of Worcestershire sauce at the end

Serve with brown rice if desired – cook rice while preparing the rest of the dish

Chop onions and garlic and sauté in olive oil.

Add in lentils, stock and spinach, stirring to combine.

Add tomato paste. You can use half the can if you don’t like such a strong tomato flavor.

Stir and simmer on low for five minutes.

Add curry paste and a splash of Worcestershire sauce. Simmer for 10 minutes.

Return from Spinach and Lentil Curry to Vegetable Recipes