Ingredients
1 cup dried lentils, rinsed
1 tablespoon olive oil
2 cloves garlic, minced
1/2 pound fresh spinach, rinsed and dried
14 oz. canned plum tomatoes, drained and chopped
1/4 teaspoon fresh ginger, grated
3 tablespoons soy sauce
2 teaspoons curry powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Preparation
In a large saucepan, simmer the lentils in 2 quarts of water, covered, for 20 minutes. Remove from heat, drain and set aside. Heat the olive oil in a large skillet over medium-high heat and saute` garlic until lightly browned, 1 to 2 minutes. Reduce heat, add spinach, cover and cook until the spinach is wilted. Add the drained lentils and remaining ingredients. Cover and simmer for 15 minutes. If the mixture is too moist, remove the cover and simmer until the liquid is reduced.
