Red lentils over spinach and arugula with Greek yogurt

Lentils are full of fiber and an inexpensive protein. Red lentils are actually coral colored and turn yellow when you cook them. Going with the theme from yesterday to vary colors, textures, and temperatures, this red lentil stew with its gingery zing definitely fits the bill. I especially loved the bitterness of the arugula and spinach which wilted when the hot lentils were ladled on top. The plain Greek yogurt added a cooling touch. If you are vegan omit or substitute the dairy yogurt.