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Sunday, August 22, 2010

Curried Lentils and Spinach

Having drastically improved my diet for a week, I am now trying to readjust to my old diet without feeling like I'm going backwards. On one hand, it feels very weird to not continue to do what I know is healthier, on the other hand, given that after 5days I was feeling deprived, I know I cannot maintain the "perfection" long-term. And the goal of my "cleanse", after all, was to test the limits of my taste buds and find small ways to improve my usual diet. So keeping that in mind, I'm trying to eat low-sodium meals more often or find ways to decrease the sodium in my favorite recipes.

I came up with this one as another healthy lunch alternative to the usual turkey or soy meat sandwich. This takes more time to prepare, but I made it in advance today (Sunday) and made enough for a couple of lunches.

Curried Lentils and Spinach

1 tsp olive oil
1 can lentils, drained and rinsed
1 knob fresh ginger, grated
2 cloves garlic, minced
2 tsp cider vinegar
2 tsp good quality curry powder
500 gram box frozen, chopped spinach, thawed
2 tbls coconut flour

Pour oil in small saucepan over medium low heat. and add all ingredients except spinach and coconut flour. Cook about 10-15 minutes. Add spinach and stir until heated through. Add coconut flour and stir until all liquid is absorbed. Can be served over rice or quinoa or stuffed into a pita or wrap.