Bev's Recipe Collection

• 2 medium carrots
• 1 medium onion
• 4 cloves garlic
• 1 pound dried (red) lentils
• 3 T olive oil
• 1 T curry powder
• 1 t ground cumin
• 1 t dried thyme
• 1/2 t salt
• 1 (15 oz.) can tomato sauce
• 6 C vegetable (or chicken) broth
• 5 oz. spinach (about 5 C)

Peel and dice carrots. Dice onion. Mince garlic. Rinse lentils, checking for stones or other debris.

Saute carrots and onion in olive oil over medium heat about 5 minutes. Add the garlic and dry spices. Cook until fragrant, about 1 minute.

Add the lentils, tomato sauce, and broth. Stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Stir occasionally until the lentils are tender, about 20 minutes.

Remove from heat and stir in 5 ounces of spinach until wilted. Serve immediately.

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