Spinach Lentil Curry

"This creamy Spinach Lentil Curry is comforting, richly spiced without being heavy and made with just a few pantry staple ingredients in about 30 minutes. Prep Time: 10 minutes. Cook Time: 20 minutes. Servings: Makes 4 servings of approximately 1.5 cups each. Nutrition: 269 calories with 17g protein + 19g fibre. Dietary Info: Vegan, gluten-free, dairy-free, nut-free. Difficulty: Easy! One-pan recipe with minimal ingredients and prep needed."

"Red Lentils: This recipe is best with red lentils for their soft, creamy texture when cooked. Though you could sub green lentils or brown lentils, the dish would have a different texture and longer cooking time. Spinach: Fresh baby spinach is best. You can use frozen if you thaw it first and drain off excess liquid. Spices: You'll need garam masala, turmeric, cayenne pepper and coriander for the spice base. Tomato: Fresh tomatoes are best. The recipe calls for two ripe Roma tomatoes but if you have a different variety on hand, that will work."

Creamy spinach lentil curry combines red lentils and fresh baby spinach in a richly spiced, yet light, sauce. The dish cooks in about 30 minutes total with ten minutes of prep and twenty minutes of cooking, yielding four 1.5-cup servings. Key spices include garam masala, turmeric, cayenne and coriander, balanced by tomatoes, onion, garlic and ginger. Vegetable broth or water simmers the lentils until soft and creamy. The recipe is vegan, gluten-free, dairy-free and nut-free, providing roughly 269 calories, 17 g protein and 19 g fibre per serving. An optional cumin-garlic chili tadka can be added as a finishing oil infusion.

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