Curried Lentils

Wow, I am going to make this ALL the time. It's super easy and it tastes fantastic. The curry is not too strong, so if you like curry, add more. I'm eating it over couscous this time around, but I'm sure I can find other uses for it.

Curried Lentils

1 cup raw lentils
1 teaspoon olive oil
2 cloves garlic, minced
12 ounces spinach leaves, fresh, washed and chopped
1 (14 ounce) can plum tomatoes, with, liquid, chopped
3 tablespoons soy sauce
1 tablespoon curry powder
1 tablespoon fresh grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Cook lentils in about 4 cups of water until they are tender but firm. (I think it took about 25 minutes.) Heat the olive oil in a large skillet and saute the garlic. Add spinach leaves and saute over moderately low heat for 1 minute or so until leaves are wilted. Add the lentils and the remaining ingredients to the skillet, cover and simmer over very low heat for 15 minutes.

6 servings: 160 calories