Lentil and Spinach Curry
Brown Basmati Rice
Ingredients
- 1 cup red lentils
- ¾ cup chopped onion
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 Tbsp curry powder
- 1½ tsp ground cumin
- ½ tsp salt
- 1½ cups organic vegetable broth
- 1 (13.25-oz) pkg spinach-baby kale mix (such as Fresh Express)
- ¾ cup fat-free plain Greek yogurt
Instructions
- Cook lentils according to package directions.
- Meanwhile, sauté onion in hot oil in a saucepan over medium heat 3 minutes or until slightly browned.
- Add garlic, curry powder, cumin, and salt; sauté 1 minute. Add cooked lentils and broth. Bring to a boil. Stir in spinach mix; reduce heat, and cook 3 minutes or until wilted.
- Dollop individual servings with yogurt.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown basmati rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
200
|
140
|
340
|
| Fat (g) | 5 | 2 | 7 |
| Sat. Fat (g) | 0.5 | 0 | 0.5 |
| Protein (g) | 12 | 4 | 16 |
| Carb (g) | 27 | 28 | 55 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 290 | 10 | 300 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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- Matching Grocery List
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