Curried Lentils

I found this recipe at deliciousliving magazine. The title was Curried Lentils with Sweet Potatoes and Spinach. This recipe has been modified. The recipe states serves four but for us it served about 6. I like this recipe, it was delicious, almost like a meatless chili dish.

Preparation: Rinse and clean lentils. Soak in cool water for 48 hours. Rinse well. Lentils should begin to sprout. These can be refrigerated in water for an additional day or two if needed.

Curried Lentils

1 tablespoon coconut oil
1/4 cup chopped onion
2 large garlic cloves, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 cup lentils, rinsed, sprouted
2 cups broth
1 medium sweet potato, peeled and cut into small cubes
1 red bell pepper, chopped
2 cups baby spinach leaves
1 teaspoon+ sea salt, to taste
1/4 cup chopped raw almonds, garnish
sour cream or yogurt to garnish

Heat coconut oil in large pan or pot. Add onion and garlic, saute until soft, about 5 minutes. Stir in curry powder, ginger, and cumin. Cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered for 10 minutes. Add sweet potatoes and red pepper, cover and cook for 10 additional minutes. Sweet potatoes should be tender. Stir in spinach and cook 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste. (You can double the cumin and curry for a spicier dish.) Serve with sour cream or yogurt and almonds.