Saag

Per serving

Calories

200

Protein

10 g

Carbs

12 g

Fat

12 g

Fibre

4 g

Vitamins and minerals, % of a day’s needs

• Iron48%
• Vitamin D0%
• B120%
• Zinc33%
• Magnesium47%
• Omega-318%
• Vitamin C53%

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

Ingredients

• 300 g Fresh spinach
• 100 g Red lentils
• 1 medium Onion
• 15 g Ginger
• 3 Garlic cloves
• 0.5 tsp Cumin seeds
• 500 ml Vegetable stock
• 0.5 whole Lime

Method

1. 1

   Rinse red lentils under cold water until water runs clear. Rough chop spinach. Mince onion, ginger, and garlic.

2. 2

   Heat 1 tbsp oil in a large pot over medium heat. Add cumin seeds and let sizzle for 30 seconds until fragrant.

3. 3

   Add onion, ginger, and garlic to pot. Cook for 3 minutes, stirring frequently, until softened and fragrant.

4. 4

   Add red lentils and vegetable stock to pot. Bring to boil, then reduce heat to low. Simmer for 15 minutes. Add spinach and cook for 10 more minutes until both lentils and spinach are very tender.

5. 5

   Partially blend with stick blender for chunky texture, or fully blend for creamy saag. Squeeze lime juice over. Season with salt and pepper. Serve hot.