Curried Lentils with Walnuts, Spinach and Tomatoes

Serves 4


1 cup lentils

2 Tbsp. coconut oil

1 cup chopped onion

2 tsp. curry powder

1 clove garlic, minced

8-10 cups packed organic baby spinach, rinsed and drained

1 cup organic small cherry or grape tomatoes

2 Tbsp. finely chopped fresh mint

1/2 cup chopped, soaked walnuts

Optionally, soak walnuts in water for 2 hours to remove anti-nutrients and activate nutrients, drain and set aside.

Fill a medium saucepan half full with water and bring to a boil. Add lentils and cook, uncovered until tender but not mushy (15-18 minutes). Drain and set aside.

Heat oil in large skillet, add onion and cook, stirring frequently, until tender (about 5 minute). Add curry powder and garlic and stir for 1 minute. Add cooked lentils, spinach, tomatoes, and mint. Cook, stirring until heated through (about 5 minutes).

Sprinkle walnuts over the lentils.

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