Mexican red lentil stew with baby spinach

Mexican red lentil stew with baby spinach: 354 kcal and 20 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
• 3 g Cumin
• 3 g Paprika powder
• 15 g Jalapeño (in thin rings)
• 20 g Lime (juice)

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. Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
6. Stir in 80 g Baby spinach in the last 3 minutes, season with salt, pepper and cumin.

Nutrition per serving

• 354 kcal
• 20 g protein
• 51 g carbs
• 8 g fat

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