Yellow lentils with spinach and ginger – Augusta Health

Ingredients

• 1 tablespoon olive oil
• 1 shallot, minced (about 2 tablespoons)
• 1 teaspoon ground ginger
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1 cup yellow lentils, picked over, rinsed and drained
• 1 1/2 cups no-salt-added vegetable stock, chicken stock or broth
• 1/2 cup light coconut milk
• 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed
• 1/2 teaspoon salt