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Spinach, Red Lentil, and Bean Curry

Spinach, Red Lentil, and Bean Curry Recipe

  • 1 cup red lentils
  • 1/4 cup tomato puree
  • 1/2 (8 ounce) container plain yogurt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground dried turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 (1 inch) piece fresh ginger root, grated
  • 4 cups loosely packed fresh spinach, coarsely chopped
  • 2 tomatoes, chopped
  • 4 sprigs fresh cilantro, chopped
  • 1 (15.5 ounce) can mixed beans, rinsed and drained
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 328
Total Fat 8.3g
Saturated Fat 1.5g
Cholesterol 2mg
Sodium 633mg
Total Carbohydrate 51.9g
Dietary Fiber 15.4g
Sugars 17.7g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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