Description
A hearty and budget-friendly vegetarian dinner made with spiced lentils, fresh vegetables, and spinach, cooked on the stovetop or in a pressure cooker.
Ingredients
Scale
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 2 teaspoons freshly grated ginger
- 2 carrots, finely chopped
- 1 courgette (zucchini), chopped
- 160 g dried green or brown lentils
- 360 ml water
- 120 g passata or crushed tomatoes
- 3 cups fresh spinach, chopped
- 2 green chilies, sliced lengthways
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- Freshly ground black pepper to taste
- Low calorie cooking spray
Instructions
- Spray a large saucepan with cooking spray and heat over medium-high heat.
- Add onion, garlic, and ginger and cook until softened, adding a little water if needed.
- Stir in cumin, coriander, turmeric, and garam masala to form a paste.
- Add carrots, courgette, lentils, chilies, passata, water, salt, and pepper.
- Bring to a boil, reduce heat, cover, and simmer for 45 minutes until lentils are tender.
- Stir in spinach until just wilted.
- Remove from heat and serve.
Notes
- Gluten free friendly
- Vegetarian friendly
- Vegan friendly
- Freezer friendly
- Prep Time: 14 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9
- Sodium: 680
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 14
- Protein: 18
- Cholesterol: 0