What we ate 08-08-14

For dinner last night I combined around a cup of dried red lentils with one 14 oz can of dice  tomatoes, 1 can of water, two cups of raw spinach, 2 t ginger, 1/2 T garlic, 1 T dried onion, 1 t curry powder. I cooked it on high heat until the spinach was cooked and the lentils were tender and served it over white rice. It turned out well.

Breakfast: coconut Greek yogurt, strawberry coffee cake
Lunch: tuna salad, celery, banana
Dinner: lentils with tomatoes and spinach, rice
Snacks/desserts: Greek yogurt tubes, protein bar
Beverages: water, Crystal Light

Recipe for slow cooker curried chickpeas and carrots

1 1/2 cups dried chickpeas (garbanzo beans)
1 14 oz can diced tomatoes in juice
3 or 4 carrots, thickly sliced
2 cloves of garlic
1 T curry powder
1 T olive oil
2 T dried onion flakes

Soak the chickpeas in 3 cups of water overnight. The next morning combine all ingredients in a 2 qt slow cooker, and add 2 more cups of water. Slow cook on high for 6 or 7 hours until chickpeas are tender. Makes about 8 cups. Nutrition info is for 1 cup.