Lentil and Spinach Dhansak
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Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
- 25g (1oz) vegetable fat spread
- 1 red onion, finely chopped
- 2.5cm (1 inch) piece root ginger, grated or finely chopped
- 2 teaspoons curry paste, or to taste
- 1 vegetable stock cube dissolved in 600ml (1 pint) boiling water
- 85g (3oz) red lentils
- 2 carrots, chopped
- 1 sweet potato, cut into cubes
- 350g (12oz) basmati rice
- 225g bag spinach leaves
- Finely grated rind and juice of ½ lime or lemon
- Lime or lemon zest, to garnish
- 150g carton low fat natural yoghurt to accompany
Melt the spread in a saucepan, add the onion and ginger and cook for about 5 minutes, stirring occasionally, until soft.
Add the curry paste and cook, stirring, for 1 minute. Gradually add the vegetable stock and bring to the boil.
Stir in the lentils, carrots and sweet potato and simmer gently for about 15 minutes until tender.
Meanwhile, cook the rice according to packet directions.
Stir the spinach leaves into the cooked vegetables until they have just wilted and then add the lime or lemon rind or juice.
Serve the vegetables with the rice, garnished with lime or lemon zest.
|
|
| Energy (kcals) |
517 |
| Protein (g) |
16.2 |
| Carbohydrates (g) |
99.8 |
| Sugars (g) |
11.8 |
| Fat (g) |
6.1 |
| Saturates (g) |
1.2 |
| Fibre (g) |
4.7 |
| Sodium (g) |
251.83 |
| Salt (g) |
0.63 |
