High Fiber Spinach Lentils with Curcumin Garlic & Coconut #SundaySupper

Creamy green spinach with yellow lentils spiced with curcumin, garlic and coconut is a family favorite which often gets prepared for #SundaySupper. Love this heart healthy dish ! It is super easy to make and packed with fiber and antioxidants. It has an exotic aroma  that floats around the home and has everyone asking : Is it Dinner time yet  ? It is a vegan dish that is also high protein courtesy of the lentils. The coconut and garlic lend a delicate flavor to it. We eat it scooped over rice or with Nann or Pita bread, but you can just have it like a bowl of soup. Either way it’s a wholesome satisfying dish that is great for the Lenten season if you are eating only veggies.

Nutrition Nuts and bolts about the key ingredients

Spinach : Loaded with B vitamins, fiber and Vitamin A. Use fresh or frozen for the dish

Lentils : High in fiber and antioxidants.Lentils are low Glycemic Index ( GI) foods and are excellent to keep your sugar levels steady. I use yellow lentils or dal. I get them from the Indian Store and usually pressure cook them. You can also cook them in a crock pot for a few hrs. If cooking in a crock pot I recommend soaking them over night to lessen cooking time.

Curcumin : This super antioxidant is known for its effects in fighting cancer, arthritis, diabetes, cataracts, cardiovascular disease, osteoporosis, cystic fibrosis, and reversing Alzheimer’s disease. You can add a generous amount to this dish since it just blends in and adds to the flavor.

Garlic : A chemical called allicin and other  sulfur-containing compounds in garlic may help lower cholesterol, fight heart disease, and help prevent some cancers. Add just a few fresh pods to give the dish a zesty flavor.

Coconut : Rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. Adds a whimsical unique flavor to the lentil dish.

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