Lentil, Spinach and Tomato Curry

I was inspired by the basmati rice I purchased at the market today.  On the back of the Fantastic World Foods rice box, the colors of India found in Saris and Scarves are described, the vibrant yellows of marigolds and the firey flavors of curries and chutneys.

The delicate flavor of basmati rice is perfect with the warm spice of curry and a recipe was born!

Lentil, Spinach and Tomato Curry

1 tbsp olive oil

1 large clove garlic diced

1 can lentils (drain only half of the liquid)

1 can diced tomatoes

2 cups spinach

½ tsp curry

¼ tsp tumeric

¼ tsp pepper

¼ tsp salt

Basmati Rice

In a saucepan, heat olive oil and add garlic.  Cook garlic until it begins to brown, add lentils (with reserved liquid) and tomatoes until it comes to a slow boil.  Add spinach and cover.  Cook for about 5 minutes until spinach steams down.  Add curry, tumeric, salt and pepper.  Simmer for 10-15 minutes.   Cook basmati rice according to package directions.  Serve curry with rice.

Serves 2 for dinner.