Indian style lentils with spinach

Indian style lentils with spinach

Lentils are very popular in Indian cuisine and provide an economical source of protein and are particularly useful in a vegetarian diet. I have used green lentils but you can also use red or brown.

Preparation time

10 minutes

Cooking time

45 minutes

Total preparation time

55 minutes

Serving number 4

Ingredients

1 tbsp Vegetable oil
1 Onion (peeled and chopped)
1 clove Garlic (peeled and finely chopped)
1 tbsp Garam masala, ground
500 g / 18 oz Potato, waxy type (peeled and cut into chunks)
3 large Carrots (peeled and cut into chunks)
750 ml / 3 cups Water, boiling
1 tbsp Tomato paste (or puree)
100 g / 4 oz Spinach, fresh (washed and drained)
2 tablets / 4 cubes MAGGI Vegetable bouillon (broth/stock)
80 ml / 1/3 cup Sour cream
Extra garam masala for sprinkling
200 g / 8 oz Green Lentils, whole, dried

Preparation steps

Heat the vegetable oil in a large saucepan and add the chopped onion. Fry gently for 3-4 minutes or until the onion is softened. Add the garlic and garam masala and fry for another minute.

Add the potatoes, carrots and lentils and stir well to coat with the spices. Then pour in the water and add the Maggi Vegetable bouillon (stock/broth) tablets and the tomato paste. Stir well.

Bring up to the boil , reduce the heat and cover the pan. Allow to cook over a medium - low heat for 30-35 minutes or until the lentils and vegetables are cooked.

Taste to check the seasoning and add salt and pepper if you think it needs it. Then stir in the spinach and take off the heat. Divide between four serving bowls, add a dollop of sour cream to each and sprinkle the cream a little garam masala. Serve immediately.

Nutritional values per servingCarbohydrate, total (g) 58.00
Energy (Kcal) 374.00
Protein (g) 17.00
Fats, total (g) 9.90
Energy (Kj) 1576.00