Categories: vegetables

Ingredients

• 1 Tbsp. butter
• 1 1/2 cups coarsely chopped red, green, and/or yellow sweet peppers
• 1/2 cup coarsely chopped onion
• 2 cloves garlic, minced
• 1/2 tsp. curry powder
• 1 1/2 cups dry brown lentils, rinsed and drained
• 1 14oz. can vegetable broth
• 1 cup water
• 1/4 tsp. ground black pepper
• 6 cups baby spinach leaves
• 2 Tbsp. snipped fresh mint (optional)
• Plain fat-free yogurt (optional)

Directions

1. Heat butter in a large saucepan. Cook sweet pepper, onion, garlic and curry powder in hot butter for 1 minute.
2. Stir in lentil, broth, the water, and blak pepper. Simmer, covered, about 30 minutes or until lentils are tender and most of the liquid is absorbed.
3. Transfer mixture to a large serving bowl; add spinach and toss mixture until spinach is wilted. if desired, serve with mint and yogurt.

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