Curried Red Lentil-Chickpea Stew with Tomatoes & Spinach
0
Points®
Temps total: 1 h • Préparation: 25 min • Cuisson: 35 min • Portions: 8 • Difficulté: Facile
For even greater flavour, look for canned diced tomatoes with seasonings.
Ingrédients
Olive oil
1 tsp(s)
Onion
1 large, diced
Minced garlic
1 tbsp(s)
Minced ginger
1 tbsp(s), fresh
Kosher salt
1½ tsp(s)
Ground coriander
1 tsp(s)
Ground cumin
1 tsp(s)
Curry powder
2 tsp(s)
Mustard seed
½ tsp(s)
Fat-free reduced sodium chicken broth
4 cup(s), or fat-free vegetable broth
Water
2 cup(s)
Dry lentils
2 cup(s), red variety
Canned drained chickpeas
15 oz, rinsed and drained
Canned diced tomatoes
15 oz
Baby spinach
3 cup(s)
Fresh lime juice
3 tbsp(s)
Cilantro
2 tbsp(s), 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,1 minute.
2
Stir in broth, water and lentils; bring to 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.
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