Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •1 white onion, halved and sliced into 1/2-inch rings
- •3 cloves garlic, minced
- •2 cups chicken broth
- •1 cup lentils
- •½ cup water
- •2 cloves garlic, crushed
- •1 ½ teaspoons ground coriander
- •1 teaspoon salt
- •1 teaspoon ground cumin
- •1 teaspoon chili powder
- •½ teaspoon ground ginger
- •¼ teaspoon ground cinnamon
- •¼ teaspoon ground turmeric
- •¼ teaspoon ground cinnamon
- •¼ teaspoon ground cloves
- •⅛ teaspoon cayenne pepper
- •1 bay leaf
- •1 (10 ounce) package frozen chopped spinach
- •¼ cup water
Instructions
- Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
- Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
- Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
- Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 129
- Carbohydrate: 20g
- Fat: 2g
- Fiber: 9g
- Protein: 8g
- Sugar: 2g
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