Curried red lentils

CuRrIEd ReD lEnTiLs

Ingredients:
2 C dahl (dry red lentils)
2 T Thai red or green curry paste
4-6 C water (depending on whether you like lentils thick or soupy)
1 T curry powder
1 large white onion (chopped)
3 cloves garlic (minced)
1 t ground cumin
1 t chili powder
1 t fresh ginger root (minced)
1 t tumeric
4 C spinach (chopped)
1/2 C garbanzo beans
1 t salt
1 packet Splenda (or 1 t sugar)
1/4 C tomato paste (dissolved in 1 C water)
4 C cauliflower (steamed and then chopped)
1 (5-6 oz.) container plain non-fat Greek yogurt
chopped cilantro and/or lemon wedges for garnish

Wash the lentils in cold water until the water runs clear (this is very important!!!), then put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a LARGE skillet or saucepan, caramelize the onions in Pam or in about 1/2 t extra virgin olive oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, Splenda (or sugar), garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes. Add the steamed cauliflower, garbanzo beans and spinach, and allow the mixture to meld.
4. Stir in the dissolved tomato paste and reduce the heat. Let the curry base simmer on low until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and stir in the yogurt. To serve, top the lentils with chopped cilantro and a lemon wedge. This is delicious paired with brown basmati rice or quinoa. Enjoy!

Yield: 6 (large) servings
Stats per serving: 196 cals, 41 g carbs, 1 g fat, 16 g protein, 6 g sugar

For more recipes check out my healthy cooking blog at sophiessweeties.onsugar.com. I hope you like it!