This recipe from Our Best Bites comes highly recommended by a friend of mine. Plus, Our Best Bites almost never leads me astray. Of course you would serve this with brown rice, not white as pictured above.
Recipe lightly adapted from Weight Watchers
Ingredients:
2 cups red lentils (if you can find them…check natural food stores, Trader Joe's, the bulk bins or a Middle Eastern market)
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired
Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice. Weight Watchers says this makes 6 servings, but I’d say it’s closer to 8-10.
Nutritional info for 8 Servings:
Calories: 87.3
Fat: .6
Carbs: 15.7
Fiber: 5.7
Protein: 6.6
No comments:
Post a Comment