1 Heat the oil in a large pan and fry the onion for 5-6 minutes until golden brown. Stir in the garlic, turmeric, garam masala, cardamom pods and bay leaf. Fry gently for a minute until lightly toasted. 2 Add the lentils with the stock and season well. Simmer for 15-20 minutes or until the lentils are just tender, adding some more stock if necessary. Stir in the spinach and cook for a further five minutes. Serve at once. Recipe by: Food & Drink
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 4|
|Calories from Fat: 38 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 945.2mg||33 %|
|Potassium 730.9mg||19 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 18.6g|
|Protein 10.3g||15 %|
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Calories per serving: 180
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