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Ingredientes
- vegetable oil
- 1 onion, chopped
- 1 medium carrot, diced
- 1 leek, halved & sliced
- 2 celery stalks, diced
- 2 garlic cloves, crushed
- 250 gm red lentils
- 2 heaped tspn curry powder
- 1 tspn cumin
- ½ tspn turmeric
- 1 litre vegetable stock
- sea salt & freshly ground pepper
- 2 good handfuls baby spinach, stalks removed
- plain yoghurt
Direcciones
- Heat a little in a heavy-bottomed pot and gently sauté the onion, carrot, leek, celery and garlic until softish, stirring now and again.
- Then add the lentils and toss until well combined.
- Add the curry powder, cumin and turmeric. Toss to coat the vegies and then add about 3 cups stock with salt and pepper. Stir well and simmer, uncovered, for about 20 mins until the lentils are tender, adding more stock if needed. Taste for seasoning.
- When ready, add the spinach and toss to wilt.
- Serve the stew in individual bowls with a good dollop of yoghurt on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 9 | 4% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 32mg | 1% |
| Potassium 740mg | 21% |
| Total Carbs 42.54g | 11% |
| Dietary Fiber 20.2g | 67% |
| Sugars 3.66g | 2% |
| Protein 16.98g | 27% |
