Lentil, Bean and Spinach Curry

Ingredients

• 1 cup canned lentils
• 1/4 cup tomato puree
• 1/2 cup plain, low fat, probiotic yogurt
• 1/2 teaspoon ground dried turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried red hot chili peppers
  
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (1 inch) piece fresh ginger root, grated
• 4 cups fresh baby spinach, coarsely chopped
• 2 tomatoes, chopped
• 1 tbsp dried parsley
  
• 1 16 oz can black beans, rinsed and drained
  

Directions

1. Rinse and drain beans and lentils and set aside in a large bowl.
2. In a small bowl, stir together tomato puree and yogurt. Season with turmeric, cumin, and dried chili. Stir until creamy.
3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and parsley.
4. Stir lentils and black beans into mixture until well combined. Heat through, about 5 minutes.