Curried Lentils and Spinach

By mm_food4me

Ingredients

• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon canola oil
• 1 cup red lentils
• 2 teaspoon curry powder
• 3 cups vegetable stock
• 1 14 oz can diced tomatoes
• kosher salt to taste
• 2 cups spinach
• 1/4 cup sour cream

Details

Adapted from chezus.com

Preparation

Step 1

In a dutch oven, heat the oil over medium heat. Add the shallot, stir, and cook for 3 minutes. Turn down the heat to low, add the garlic, 1 teaspoon curry powder and lentils. Stir. Cook for 1 minute. Add 1/4 cup tomatoes; freeze the reminder of the tomatoes in a freeze-able container, for later use. Add the stock, and stir. Cover with a lid, that is slightly tilted, and cook for 25 minutes. Stir occasionally to prevent sticking. You may have to add a little more stock. While the lentils are cooking, mix the sour cream with the remainder 1 teaspoon of curry powder. Before serving, stir the spinach into the lentils, stir until wilted; about 1 minutes. Season with salt. Serve with the sour cream. Eat.