Lentils and Spinach

Lentils, 1 cup
Red onion, 1/2 cup
White onion, 1/2 cup
Baby Spinach, 6 cups
Chicken Broth, 4 cups
Carrot, one large, sliced
Celery, on stalk, sliced
Garlic Cloves, 6 minced
Olive Oil, 1 tbsp
Cumin, 1 tbsp
Curry Powder, 1 tsp


Prepare Quinoa or rice in rice cooker. Meanwhile, slice carrot and celery, and dice onions. Mince three cloves of garlic. Saute carrots, celery, onions, and garlic in olive oil in pressure cooker. When they begin to become tender, add chicken broth, spices, and lentils. Bring to a boil. Apply lid and stabilize pressure at the second red ring. Cook for 20 minutes, then remove from heat and release pressure using the natural release method. Add remaining three cloves of garlic into mixture. Add raw spinach and cover until spinach is wilted into the lentil mixture. Serve over one cup prepared Quinoa or rice.

MFP nutritional info, 6 servings, each has: 220 calories 7 grams of fat 12 grams of protein 432 milligrams of sodium