Indian-Spiced Lentils with Spinach

[Weeknight]

Makes 6 servings

• 5 cups reduced-sodium chicken or vegetable broth
• 3 cups uncooked brown lentils, rinsed and drained
• 1 14.5-oz. can diced tomatoes, undrained
• 1 cup finely chopped carrots
• ½ cup chopped onion
• 2 serrano chile peppers, seeded and finely chopped (tip p. 42)
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• ½ tsp. ground turmeric
• 1 14-oz. can unsweetened coconut milk (tip p. 118)
• 1 5-oz. pkg. fresh baby spinach
• Black pepper
• Hot cooked basmati or brown rice
• Orange wedges

Fast 15-minute cook time

In a 6-qt. electric or stove-top pressure cooker combine the first 10 ingredients (through turmeric). Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high-heat; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release remaining pressure. Carefully open lid. Stir in coconut milk and spinach. Season to taste with black pepper and additional salt. Serve over rice with orange wedges.

Slow 8-hour low or 4-hour high cook time

In a 5- to 6-qt. slow cooker combine the first 10 ingredients (through turmeric). Cover and cook on low 8 hours or high 4 hours. Stir in coconut milk and spinach. Season to taste with black pepper and additional salt. Serve over rice with orange wedges.

per serving 484 cal., 9 g fat (8 g sat. fat), 0 mg chol., 823 mg sodium, 78 g carb., 10 g fiber, 5 g sugars, 23 g pro.

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