In a pot, cook onion in oil, add garlic and ginger root and cook for 1 more minute. Then add curry, cumin and cook 30 seconds more. Add lentils and 1 1/4 cup water. Bring to a boil, then simmer, covered for 5 minutes. Add broth and simmer, covered, for 25 minutes. Stir in tomatoes and spinach and simmer for 2 minutes, season with lemon juice and salt and pepper to taste. Let cool. Place in containers and store in freezer. To reheat: Thaw in refrigerator the night before. Heat in microwave or on stove top. Serve with pita trianges. Recipe By : Personal Chef Marjorie Nawrocki of Copper Pot Cuisine File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (552g)|
|Recipe Makes: 4|
|Calories from Fat: 105 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 1665.1mg||57 %|
|Potassium 1130.1mg||30 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 14.2g|
|Protein 10.8g||15 %|
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Calories per serving: 219
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