Spiced Spinach and Lentils

Here is one of my favorite meatless meals. While this recipe can be served as a side dish to accompany a large meal, I prefer to eat it as a main course. This dish is loaded with veggies and lentils, which makes it incredibly filling. Give it a try tonight, and save the leftovers for lunch tomorrow!

Ingredients:

• 16 oz. fresh spinach
• 4 med. green onions, chopped
• 1 tbsp. finely chopped ginger root
• 1/8 tsp. crushed red pepper
• 2 cloves garlic, finely chopped
• 3 14-oz. cans vegetable broth
• 1 1/2 cup dried lentils (12 oz.), rinsed
• 1 tsp. ground turmeric
• 1/2 tsp. salt
• 2 cups water
• 1 tomato, chopped
• 1 tsp. red pepper flakes

Directions:

1. Spray 3-quart saucepan with cooking spray.
2. Add onions, ginger root, red pepper and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
3. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling.
4. Reduce heat to low; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
5. Stir in spinach, tomato, and red pepper flakes.
6. Continue to cook for 3-5 minutes, or until the spinach wilts.
7. Serve and enjoy!