Middle-Eastern red lentil stew with baby spinach
Middle-Eastern red lentil stew with baby spinach: 409 kcal and 21 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
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (juice)
Instructions
- Heat 12 g olive oil in a pot, sweat 100 g onions and 120 g carrots for 4 minutes.
- Add 8 g garlic and fry briefly until fragrant.
- Add 120 g Red lentils and 200 g Tomato passata, pour in 500 ml water or stock.
- Bring to a boil, reduce heat and simmer gently for 20 minutes.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Stir in 80 g Baby spinach in the last 3 minutes, season with salt, pepper and cumin.
Nutrition per serving
- 409 kcal
- 21 g protein
- 52 g carbs
- 13 g fat