"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Curried Red Lentil-Chickpea Stew w/Tomatoes & Spinach Recipe

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This recipe for Curried Red Lentil-Chickpea Stew w/Tomatoes & Spinach, by , is from Comfort and Joy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Sadler


1 tsp - extra virgin olive oil
1 tbs - minced garlic
1 tbs - minced ginger, fresh
1 tsp - kosher salt
1 tsp - ground coriander
1 tsp - ground cumin
2 tsp - curry powder
tsp - mustard seed
4 c - vegetable broth (or chicken)
2 c - water
1 large, diced uncooked onion
2 c dry lentils (red variety)
15 oz, canned chickpeas (rinsed and drained)
15 oz, canned diced tomatoes
3 c fresh baby spinach
3 Tbsp - fresh lime juice
2 Tbsp cilantro (chopped)

Prep Time - 25 minutes
Cook Time - 35(+) minutes
Serves 8

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 seasons if necessary. Serve garnished with cilantro.

Personal Notes:
Personal Notes:
WW points = 0

Serving size = 1 cup

I will double or triple this to freeze. If you do this, the lentils need to be cooked longer. Sometimes up to 30 minutes; keep testing.




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