(Serves 6)
Original Recipe By Bill Idell

INGREDIENTS:

• 1 1/2 cups brown lentils
• 1/4 cups vegetable oil
• 1 cup finely diced yellow onions
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon + 2 teaspoons finely chopped fresh garlic
• 1 1/2 cups canned diced tomatoes, finely chopped (reserve juice)
• 1 cup coconut milk
• 2-3 teaspoons Sambal chili paste
• 1 cup red potatoes, washed and cut into 1/2 inch dice
• 2-4 cups water
• 2 tablespoons curry powder
• 2-4 bay leaves
• Kosher salt, to taste
• Black pepper, to taste
• 5 cups (about 1/2 pound) fresh spinach
• 1/2 cup plain low-fat yogurt
• 10 pieces pita bread (2 rounds)

METHOD OF PREPARATION:

1. Pour the lentils onto a sheet pan and sort to pick out any stones. Place in a strainer and rinse under cold water.
2. Place the lentils in a large saucepan, add about 6 cups of water, bring to a boil, take off the heat and allow to sit in the water.
3. In a large pot, sauté the onion in the vegetable oil over medium heat until soft and translucent. Add the ginger and 1 tablespoon of garlic and cook for another 1-2 minutes.
4. Add the tomatoes (including the juice), coconut milk, chili paste, curry powder, and bay leaves. Season with salt and pepper. Taste, adjust the seasoning as needed.
5. Add the potatoes to the curry-tomato mix. Drain the lentils and add.
6. Cook over medium heat until the potatoes and lentils are tender. Add water if the mixture becomes too thick.
7. Sauté the remaining 2 teaspoons of garlic in vegetable oil in a sauté pan. Add the spinach, a cup at a time, season with salt and pepper and add a small amount of water. Continually stir the spinach and add more as it wilts and cooks down.
8. Serve the lentils in bowls with the wilted spinach, warm pita bread and yogurt on the side.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts.

"Full Flavor Recipes," aired during the week of May 5, 2008.

These recipes were created and demonstrated by Chef William Idell, instructor in the Culinary Nutrition department.