Red Lentil Curry with Spinach over Wheat Berry – lunches this week

Slightly adapted from Naturally Ella

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So, this past weekend, it turned very cold here in MN. We’re talking sub-zero kind of cold. Naturally, I was looking for a recipe to make for my lunches that would warm me up.

Enter Red Lentil Curry with Spinach. I just want to say…WHOA!  OK, you guys, this is one of the simplest and quickest recipes I’ve come across in a long time. AND, one of the most flavorful recipes I’ve had in a long time.

I have to admit, I didn’t try any while I was cooking it up – at 8pm on Saturday night – so I truly didn’t know how good it was until I ate it for lunch today…I like to live life on the edge. I figured I bring enough food to graze all day, if I had to forego the main course, I wouldn’t starve. And, I indeed didn’t starve…I cried that I only had the small portion. I was wanting more. So, now…

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I am really looking forward to lunch tomorrow, just kidding, but not really!

Ingredients

  • 1 1/2 cup Whole Fat Coconut Milk
  • 1 1/2 cup water
  • 1/4 cup red curry paste
  • 3/4 cup red lentils
  • 2 cups fresh spinach

Instructions

  1. In a high-sided skillet,over medium-high heat, mix coconut milk, water and red curry paste. Bring to a boil.
  2. Add red lentils. Simmer for 20-25 minutes or until lentils are soft.
  3. Remove from heat and add spinach. Stir the spinach until it is wilted and mixed thoroughly.
  4. Serve over 1/4 cup of prepared wheat berries.

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