A fabulous and easy recipe.
Peel and finely slice the onion and finely chop the chilli, add to a large frying pan with oil, spices and the crumbled stock cube. Cook on gentle heat for approximately 10 minutes until onions have softened.
Thoroughly rinse the lentils and add to the pan, turn the heat up to medium and stir through. Toast for a few minutes before adding half the water (100ml). Stir it in quickly - it will absorb fast.
Chop the spinach and add to the pan (You can use frozen, just put it straight in breaking it up with a wooden spoon as it starts to cook). Add the remaining water and stir through until spinach has wilted and lentils are swollen.
Stir in the yogurt and serve with fresh herbs - coriander, parsley or mint work well. And finally a dash of lemon juice.
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 112 | ||
Calories from Fat: 31 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.7mg | 2 % | |
Sodium 121.4mg | 4 % | |
Potassium 666.7mg | 18 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 11.9g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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