Vegetarian

Red Lentil, Spinach and Bean Curry takes 10 minutes to prepare.

Red Lentil, Spinach and Bean Curry takes 30 minutes to cook.

Red Lentil, Spinach and Bean Curry makes 6 servings.

The ingredients for Red Lentil, Spinach and Bean Curry are:

1 C. split red lentils
1 15 oz. can mixed beans
6 oz. Mori-Nu silken tofu (1/2 container)
1/4 C. tomato sauce
1 tsp. curry powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. salt
2 Tbs. olive oil
1 C. chopped onion
1 Tbs. minced ginger root
5 C. spinach leaves
3 Roma tomatoes, chopped
6 Tbs. chopped cilantro

Here is how you make Red Lentil, Spinach and Bean Curry:

Rinse lentils and place in a saucepan. Cover with water and bring to a boil. Turn heat to medium low and simmer 20 minutes until lentils are soft. Drain and rinse the canned beans. Place the silken tofu, tomato sauce, spices, and salt into a food processor and process until smooth and creamy. Heat olive oil in a skillet. Add onion and ginger root and saute until onion is translucent and golden. Stir in spinach leaves and stir until spinach is wilted. Mix in tofu mixture, tomatoes and cilantro and stir to combine. Reduce heat to low. When lentils are done, add them to the mixture. Taste and adjust salt and spices to taste.Serving Size:?6 servings

The nutritional information for Red Lentil, Spinach and Bean Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 272.5

• Total Fat: 6.5 g
• Cholesterol: 0.0 mg
• Sodium: 410.6 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 10.6 g
• Protein: 16.0 g

The dietary needs meet for Red Lentil, Spinach and Bean Curry is Vegan