Our latest NutritionConfidence recipe, created by registered dietitian Alex Royal, is a delicious Red Lentil Veg Curry, filled with veggies, herbs and aromatic spices.
We love lentils. Not only are they a great plant protein (containing the third highest levels of protein of all legumes and nuts) but they are also a great source of soluble and insoluble fibre, folate and magnesium, which all contribute to a healthy heart!
This recipe is super easy and quick, so ideal for weeknight dinners and the leftovers are great for a work lunch the next day.
INGREDIENTS (serves 1)
1/2 cup red lentils, raw, making 1 cup cooked
2 handfuls baby spinach
1/2 small onion
1 large tomato
1 clove garlic
Salt and pepper
1/2 tsp turmeric
1/2 tbsp coriander
1 tsp cumin
Fresh chopped chilli (to your taste)
1 tbsp olive oil
Fresh coriander
PREPARATION
Boil the lentils until tender.
Finely chop the garlic & fry in the olive oil, at medium heat, in a large pot.
Add the spices, salt, pepper and chilli and fry for about 5 minutes.
Chop the baby spinach, onion and tomato. Add into the pot and fry on low for 5-10 minutes.
Mix the lentils into the mixture.
Top with coriander.
NUTRITIONAL VALUES
Per serving:
Energy: 245 kCal
Carbohydrates: 23g
Protein: 10g
Fat: 14g
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