Maybe it is our broken heater but our meals have taken a spicy turn this week. We've had Thai spicy green beans with tofu and curried red lentils. I fully expect to be creating a meal or two that involves chiles and other belly-warming things. These curried lentils are very healthy and make a hearty, one-pot lunch or dinner. Feel free to cut back on the jalapeno if you prefer a little less heat and add as many veggies as you can (carrots and red bell peppers would be great). This dish (inspired by Eating Well Magazine) is loaded with protein, iron, and fibre!



Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 tablespoons chopped fresh ginger
• 1 jalapeño pepper, seeded and chopped
• 1 1/2 tablespoons garam masala
• 1 teaspoons amchoor (or amchur or green mango) powder (*optional, see note)
• 2 bay leaves
• 1 1/2 cups red lentils, rinsed
• 1/4 cup bulgar wheat
• 8 cups reduced-sodium, vegetable broth
• 3-4 cups fresh spinach leaves
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons lemon juice
• Sea salt and freshly ground pepper, to taste

1. Heat the oil in a large pot over medium heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic, ginger, jalapeno, garam masala, amchoor powder and bay leaves and cook, stirring, for about 5 minutes longer.
2. Stir in the lentils, broth and bulgar and bring to a boil. If you are using additional vegetables other than greens (e.g. carrots, bell peppers, etc.), add them now too. Reduce heat to low and simmer, partially covered, for about 45 minutes. Add water, if necessary, if lentils get too thick- you can serve this thinner as a soup or thicker.
3. Discard the bay leaves. Stir in the cilantro, lemon juice and spinach. Season with salt and pepper.

*Note: Amchoor (amchur) or green mango powder can be difficult to find and is optional here.