1 c Lentils
1 tb Olive oil
2 ea Garlic cloves, minced
1/2 lb Spinach leaves, washed,
— stemmed & chopped 14 oz Can plum tomatoes
2 tb Tamari
2 ts Curry powder
1/4 ts Grated ginger
1/4 ts Cinnamon
1/4 ts Nutmeg
Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Nava Atlas, “Vegetariana”