Curried red lentil-chickpea stew with tomatoes and spinach

0 Points, Weight Watchers

Prep Time: 0:25 Cook Time: 0:35 Total Time: 1:00 Difficulty: Easy Servings: 8 Source:

Ingredients

1 tsp extra virgin olive oil

1 large Onions diced

1 Tbsp minced garlic

1 Tbsp ginger, minced

1 1/2 tsp kosher salt

1 tsp ground coriander

1 tsp ground cumin

2 tsp curry powder

1/2 tsp mustard seed

4 cups broth

2 cups water

2 cups red lentils

15 oz chickpeas, rinsed and drained

15 oz canned diced tomatoes

3 cups fresh baby spinach

3 Tbsp fresh lime juice

2 Tbsp cilantro, chopped

Directions

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.

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 seasonings if necessary. Serve garnished with cilantro.

Nutrition

0 smart points