Olive oil spray

1 cup frozen chopped onion

1 teaspoon minced garlic

1/2 teaspoon ground ginger

1 tablespoon curry powder

1 teaspoon ground cumin

2 cups rinsed and drained canned lentils

1/2 cup lite coconut milk

1/2 cup drained reduced-sodium diced tomatoes

1 cup baby kale

Salt and freshly ground black pepper

2 tablespoons chopped cilantro

1/2 cup cashew nuts, dry roasted without salt

2 tablespoons reduced-fat sour cream

Heat large skillet over medium-high heat and spray with olive oil spray. Add onion, garlic and ginger. Saute 2 to 3 minutes. Add curry powder and ground cumin. Saute another minute, stirring to combine all ingredients. Add the lentils, coconut milk and tomatoes. Stir again. Cook 5 minutes. Add the kale and stir until wilted 1 to 2 minutes. Add salt and pepper to taste. Serve in bowls and sprinkle cilantro and cashews on top. Add a tablespoon of sour cream to each bowl.

Yield 2 servings.

Per serving: 579 calories (40 percent from fat), 25.4 g fat (7.7 g saturated, 11.8 g monounsaturated), 6 mg cholesterol, 27.6 g protein, 70.1 g carbohydrates, 21.7 g fiber, 63 mg sodium.