Cumin Lentil, Tomato & Spinach Comfort Lunch Pot

Per serving

Calories

433

Protein

31 g

Carbs

48 g

Fat

13 g

Fibre

18 g

Vitamins and minerals, % of a day’s needs

• Iron66%
• Vitamin D0%
• B120%
• Zinc36%
• Magnesium44%
• Omega-322%
• Folate42%
• Potassium24%
• Vitamin C40%
• Riboflavin16%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Cooked red lentils
• 200 g Canned tomatoes
• 150 g Fresh spinach
• 100 g Onion
• 150 g Tofu
• 300 ml Water
• 3 Garlic cloves
• 2 tsp Olive oil
• 2 tsp Ground cumin
• 0.5 tsp Ground turmeric
• 1 tbsp Lemon juice
• 1 tsp Salt

Method

1. 1

   Dice the 100g of onion, slice the 3 cloves of garlic and crumble the 150g of tofu into rough pieces with your fingers. Everything after this happens in one pot.

2. 2

   Warm 2 tsp olive oil in a pot over medium heat and cook the diced onion for 5 minutes, until it is soft and just starting to colour at the edges.

3. 3

   Add the sliced garlic, 2 tsp ground cumin and 0.5 tsp ground turmeric and stir for 1 minute over medium heat, until the pot smells toasted rather than dusty.

4. 4

   Add the 300g of cooked red lentils, the 200g of canned tomatoes, the crumbled tofu, the 300ml of water and 1 tsp salt. Simmer for 8 minutes over medium-low heat, stirring now and then, until a spoon dragged across the base leaves a track that closes slowly.

5. 5

   Fold the 150g of fresh spinach through a handful at a time over low heat, about 2 minutes, until it has collapsed into the lentils.

6. 6

   Take the pot off the heat and stir through 1 tbsp lemon juice. It keeps 4 days chilled and freezes well for a month; loosen it with a splash of water when reheating.