Curry in a Hurry

Cece devoured this one tonight so I thought I'd pass it on. It has the taste of a slow cooked stew, but it only takes about 35-40 mins. I used red lentils, which are very small, making them fast to cook and very soft. They are a red color when dry but when cooked, they look like regular green/gray lentils. I made a double batch so I have some left over to freeze for future meals.

This recipe includes turmeric (the main spice in curry powder) in it, which is an all around super spice. It's almost like a panacea for all diseases. It has anti-inflammatory, anti-cancer, and anti-oxidant properties. It is good for chronic conditions, like Diabetes, Heart Disease, Alzheimers, Rheumatoid Arthritis, and Acne. In addition to chronic diseases, it is also an excellent remedy for acute conditions, like musculoskeletal complaints (ie. sprained ankle). It is widely used in India, and is often attributed as being the reason why the incidence of Alzheimers is so much lower there. I couldn't live without this spice. It's a good idea to get your child hooked on it now so that he or she has a taste for it later on in life. This is true for any spices. Don't be afraid to spice it up! (See previous post on spices.)

Suitable for 9 months and beyond.

Ingredients
2 onions, chopped
1 apple, peeled and chopped in small pieces
3 tbsps oil (grapseed or coconut)
2 cloves garlic, crushed
2 tbsps fresh grated ginger
1 1/2 tbsp curry powder or tumeric powder
1 1/2 cup dry red lentils
3 1/2 cups vegetable broth
3/4-1 cup frozen chopped spinach
salt and pepper
2 tbsps lemon juice
chopped cilantro or parsley to garnish (optional)
Nutritional Yeast (optional)

Directions:
Saute the onions, garlic, ginger, and apple in oil for 5 minutes. Add curry powder and cook for another 3-4 minutes. Stir in the lentils so that they are coated with the curry powder. Add the broth and spinach and bring to a boil. Cover, turn the heat to med-low and let simmer for 30 minutes. Add salt and pepper, lemon juice, nutritional yeast, and cilantro or parsley. Enjoy!