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24 Curried Lentils with Walnuts, Spinach & Cherry Tomatoes Adapted from Fresh and Fast Vegetarian by Marie Simmons Makes 4 servings I N G R E D I E N T S 1 cup brown lentils 2 tablespoons extra-virgin olive oil 1 cup chopped onion 2 teaspoons curry powder 1 garlic clove, grated 2 bags (5–6 ounces each) baby spinach (8–10 cups packed), rinsed and drained 1 cup small cherry or grape tomatoes, stems removed 2 tablespoons finely chopped fresh mint ½ cup chopped walnuts ½ cup plain yogurt D I R E C T I O N S 1. Bring a medium saucepan half full of water to a boil. Add the lentils and cook, uncovered, until tender but not mushy, 18 to 20 minutes. Drain and set aside. 2. Heat the oil in a large skillet until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the curry powder and garlic and cook, stirring, for 1 minute. Add the cooked lentils, spinach, tomatoes and mint and cook, stirring, until heated through, about 5 minutes. 3. Meanwhile, heat the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Sprinkle the walnuts over the lentils and serve with the yogurt to spoon over the top. Per Serving: Calories 400; Total Fat 17 g; Sat Fat 2 g; Protein 18 g; Carbs 47 g; Fiber 20 g; Cholesterol 0 mg; Sodium 150 mg.