Curried Lentils & Garlic Toast
This delicious curry is as tasty as it is easy to make! It will leave you full and satisfied thanks to the protein and fiber in the lentils. And the best part is it comes together quickly for a fast and healthy weeknight dinner.
Ingredients
Curried Lentils
- 1 cup red lentils
- 2.5 cups organic chicken broth
- 2 cloves garlic chopped
- 3 stalks celery diced
- 1 whole onion chopped
- 2 tbsp olive oil extra virgin
- 1 tbsp fresh grated ginger
- 1 jar Madras Curry Indian Simmer Sauce by Maya Kaimal
- 1 bag frozen spinach
Garlic Toast
- 2 slices Canyon Bakehouse gluten free bread
- 2 tsp Earth Balance spread
- 1/4 tsp garlic powder
Instructions
Curried Lentils
- Add the chicken broth and lentils together in a pot. Bring to a boil, then reduce heat to simmer and cook for 15-20 minutes.
- Meanwhile, chop the garlic, celery, and onion. Drizzle the olive oil in a pot and add the onion and celery. Season with a 1/4 tsp of salt. Saute until translucent.
- Add the garlic and saute for one minute. Add the grated ginger and the curry sauce to the onion and celery. Stir to combine.
- Add the cooked lentils to the curry sauce and stir. Add frozen spinach and combine. Allow to simmer until heated through.
Garlic Toast
- Spread 1-2 tsp of Earth Balance across the bread.
- Sprinkle with 1/2 tsp of garlic powder.
- Place bread in toaster oven and toast until lightly toasted.