If you’re looking for a quick flavourful supper this dish promises to satisfy. Many of my in office weight loss clients have made this vegan/vegetarian dish again and again. Spinach and lentils are high in fibre, calcium and iron. Curry powder, often used in Indian cooking, kicks up the flavour a notch while the tomatoes stick all ingredients together. A plesent dish to serve for lunch or supper, why not make it for supper tonight? This recipe is compliments of Rachelle Wood Nutrition.

Quick Curried Lentils

1 TBSP hemp or canola oil

1 onion, chopped

3 cloves garlic, chopped

1 TBSP chopped ginger root

1 tsp ground cumin

1 tsp ground coriander

2 tsp curry powder

1 cup green or brown lentils dried, washed and sorted

1/2 bag baby spinach, washed

1 can low sodium tomatoes, chopped 19 oz

2 cups low sodium vegetable stock

¼ cup chopped fresh parsley

In a large saucepan heat oil on medium high heat. Add onion, garlic and spices and cook for 3 more minutes. Add lentils, tomatoes, spinach and stock. Bring to a boil, reduce heat and simmer, covered, for 40 minutes or until lentils are tender. Stir in parsley and serve.

Rachelle enjoys serving this recipe with a salad and brown rice for lunch or supper. It freezes well and tastes great the next day. Do you have a low fat healthy recipe to share with other blog readers? If so, email it to us. Did you try this recipe? Don’t forget to rate the recipe and post a review.