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Yellow Lentils with Spinach and Ginger
Ingredients
  • 1 tablespoon olive oil
  • 1 shallot, minced (about 2 tablespoons)
  • 1 teaspoon ground ginger
  • ½ teaspoon curry powder
  • ½ teaspoon ground turmeric
  • 1 cup yellow lentils, picked over, rinsed and drained
  • 1 ½ cups no-salt-added vegetable stock, chicken stock or broth
  • ½ cup light coconut milk
  • 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed
  • ½ teaspoon salt
  • subheading: For garnish:
  • 1 teaspoon white or black sesame seeds
  • 1 tablespoon chopped fresh cilantro (fresh coriander)
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