Herb red lentil stew with baby spinach

Herb red lentil stew with baby spinach: 348 kcal and 19 g protein per serving, ready in 30 minutes. Nutrition calculated from the ingredients.

Ingredients

• 12 g Olive oil
• 100 g Onions (diced)
• 8 g Garlic (chopped)
• 120 g Carrots (diced)
• 120 g Red lentils (raw)
• 200 g Tomato passata
• 80 g Baby spinach
• 2 g Rosemary
• 2 g Thyme
• 10 g Mustard

Instructions

1. Heat 12 g olive oil in a pot, sweat 100 g onions and 120 g carrots for 4 minutes.
2. Add 8 g garlic and fry briefly until fragrant.
3. Add 120 g Red lentils and 200 g Tomato passata, pour in 500 ml water or stock.
4. Bring to a boil, reduce heat and simmer gently for 20 minutes.
5. Rub 2 g rosemary and 2 g thyme between your fingers and add; 10 g mustard bring body and acidity.
6. Stir in 80 g Baby spinach in the last 3 minutes, season with salt, pepper and cumin.

Nutrition per serving

• 348 kcal
• 19 g protein
• 50 g carbs
• 8 g fat

• All recipes with shopping list
• Build a weekly plan with shopping list