Curried Red Lentil-Chickpea Stew with Tomatoes & Spinach

Points

Total Time: 1 hr

Prep: 25 min

Cook: 35 min

Serves: 8

Easy

For even greater flavor, look for canned diced tomatoes with seasonings.

Ingredients:

• 1 tsp extra virgin olive oil
• 1 large uncooked onion, diced
• 1 tbsp minced garlic
• 1 tbsp minced ginger, fresh
• 1½ tsp kosher salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp curry powder
• ½ tsp mustard seed
• 4 cups fat-free chicken broth, or fat-free vegetable broth
• 2 cups water
• 2 cups dry lentils, red variety
• 15 oz canned chickpeas (garbanzo beans), rinsed and drained
• 15 oz canned diced tomatoes
• 3 cups baby spinach
• 3 tbsp fresh lime juice
• 2 tbsp cilantro, chopped (for garnish)

Instructions

1. Heat oil in a large soup pot over medium heat. Add onion; cook until softened, stirring frequently, 5-10 minutes. Add garlic, ginger, salt, coriander, cumin, curry, and mustard seeds; stir and cook, for 1 minute.
2. Stir in broth, water, and lentils; bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 10 minutes for still intact lentils (up to 20 minutes for more creamy lentils). Stir in chickpeas, tomatoes, spinach, and lime juice; heat through and adjust seasonings if necessary. Serve garnished with cilantro.
3. Serving size: 1 cup Curried Red Lentil-Chickpea Stew with Tomatoes & Spinach.