Curried Lentil Stew

Lentils make quick and easy highly nutritious dinners. The other night I cooked up some green lentils and sweet potatoes with a little curry powder, and then stirred in some spinach at the end.

I served the resulting stew with brown rice for a meal full of protein, fiber and minerals. Plus it tasted really good.

Curried Lentil Stew
1 tbsp vegetable oil
1 large onion
1 heaping tablespoon grated fresh ginger root
1 clove garlic, peeled and minced
1 1/2 tsp curry powder
2 cups green lentils
28-oz can whole tomatoes
1 1/4 lb sweet potatoes, peeled and cut in 1/2 inch chunks
1/2 tsp salt
12 oz spinach, washed, large stems removed

Warm the oil in a large pot. Peel and chop the onion and add it to the pot. Cook, stirring occasionally, until the onion starts to brown, about 10 minutes.

Add the ginger root, garlic and curry powder. Cook, stirring, for 1 minute.

Add 2 cups water, the lentils, tomatoes, sweet potatoes, and salt. Bring to a boil, lower the heat, and simmer, covered until the lentils and sweet potatoes are tender, about 25 minutes. Stir occasionally and break down the tomatoes.

Stir in the spinach and cook until it's heated through and wilted.

Serve over brown rice.

Serves 6-8