A hearty and satisfying dish to warm you through. Perfect for mid-week dinners, or save the leftovers for lunch the next day.
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Rinse the lentils in several changes of cold water. Drain. Heat the oil in a large saucepan over a medium heat and fry the onion, garlic and ginger for 8-10 minutes, stirring regularly, until golden. Scoop out one-third of the onion mixture and set aside.
Stir the spices into the pan, then add the drained lentils, coconut milk and 750ml water. Season. Bring to the boil, then turn down to a simmer, stirring occasionally, for 25 minutes until the lentils have softened completely.
Stir in the lime juice and spinach, and cook for a final 3-4 minutes. Spoon over the reserved onions to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,053kJ/ 250kcals |
|---|---|
Fat | 7.1g |
Saturated Fat | 4g |
Carbohydrates | 30g |
Sugars | 3.9g |
Fibre | 4.7g |
Protein | 13g |
Salt | 0.3g |
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