Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 500grams red lentils
- 100grams butter
- 1 onion, sliced
- 1 clove garlic, crushed
- 2tablespoons cider vinegar
- 1tablespoons ground coriander
- 1teaspoons turmeric
- 1teaspoons ground cumin
- 2tablespoons curry powder
- 1/2teaspoons chilli powder
- 200grams spinach, chopped
- 1teaspoons garam masala
- 1teaspoons salt
- 1teaspoons pepper
- 2tablespoons mango chutney (to serve)
- 8 chapattis (to serve)
Nutrition per serving
4820kJ / 1150Cal
4820 Kilojoules or 1150 Calories
55% of daily energy intake*
Protein
46.0grams
Fat
47.8grams
Carbs
124grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook the lentils in plenty of unsalted boiling water for about 12 minutes or until they are soft but holding their shape.
Step 2 of 3
Meanwhile, melt the butter in a saucepan and gently cook the onion for about 8 minutes until it is softened but not coloured. Add the garlic and cook for 1 minute, then stir in the vinegar and all the spices except the garam masala and fry gently for 2 minutes.
Step 3 of 3
Drain the lentils and stir them into the spice mix with the chopped spinach. Heat until the spinach has wilted and the lentils are hot. Season to taste, stir in the garam masala and serve immediately with plenty of chapattis and mango chutney.
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