By Mayo Clinic Staff

Dietitian's tip:

Lentils are mainstays in southern India, where pungent spices give distinction to many dishes. If you can't find yellow lentils, use yellow split peas.

Number of servings

Serves 4

Ingredients

  1. 1 teaspoon white or black sesame seeds
  2. 1 tablespoon olive oil
  3. 1 shallot, minced
  4. 1 teaspoon ground ginger
  5. 1/2 teaspoon curry powder
  6. 1/2 teaspoon ground turmeric
  7. 1 cup yellow lentils, picked over, rinsed and drained
  8. 1 1/2 cups vegetable stock, chicken stock or broth
  9. 1/2 cup light coconut milk
  10. 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed
  11. 1/2 teaspoon salt
  12. 1 tablespoon chopped fresh cilantro (fresh coriander)

Directions

Toast only the white sesame seeds before using. To toast, place the sesame seeds in a small, dry saute or frying pan over medium heat. Cook briefly, shaking the pan often and watching carefully to prevent burning. Remove the seeds from the pan as soon as they begin to turn brown. Set aside.

In a large saucepan, heat the olive oil over medium heat. Add the shallot, ginger, curry powder and turmeric and cook, stirring, until the spices are fragrant, about 1 minute.

Add the lentils, stock and coconut milk. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 12 minutes. The mixture should be brothy; add a little water if needed.

Stir in the spinach, cover and simmer for about 3 minutes longer. The lentils should still hold their shape. Uncover and stir in the salt. Serve hot, garnished with the cilantro and toasted white or untoasted black sesame seeds.

Nutritional analysis per serving

Serving size :About 3/4 cup

  • Total carbohydrate 32 g
  • Dietary fiber 15 g
  • Sodium 332 mg
  • Saturated fat 2 g
  • Total fat 7 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 13 g
  • Monounsaturated fat 3 g
  • Calories 243
  • Sugars 0 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

Aug. 30, 2012