Red Lentil & Spinach Dal with Rice

Per serving

Calories

536

Protein

25 g

Carbs

91 g

Fat

8 g

Fibre

19 g

Vitamins and minerals, % of a day’s needs

• Iron55%
• Vitamin D0%
• B120%
• Zinc35%
• Magnesium34%
• Omega-313%

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

Ingredients

• 400 g Cooked red lentils
• 300 g Cooked rice
• 150 g Canned tomatoes
• 100 g Onion, finely chopped
• 80 g Spinach
• 1 tbsp Ginger garlic paste
• 0.5 tsp Turmeric
• 1 tsp Ground cumin
• 1 tbsp Olive oil
• 0.5 tsp Salt

Method

1. 1

   Warm 1 tbsp olive oil in a pan over medium heat and cook the 100g finely chopped onion for 4 minutes until softened, then stir in 1 tbsp ginger garlic paste, 0.5 tsp turmeric and 1 tsp ground cumin and fry for 1 minute until fragrant.

2. 2

   Add the 150g canned tomatoes, 400g cooked red lentils, 0.5 tsp salt and 150ml water and simmer over medium-low heat for 5 minutes until thick and creamy, stirring so it does not catch.

3. 3

   Stir the 80g spinach through the dal and cook over medium-low heat for 1 minute until wilted.

4. 4

   Divide the 300g cooked rice between two plates and spoon the dal over the top.