Mushroom & Lentil Masala
PREP 10 MIN•COOK 15 MIN
Don’t just spice up tonight’s dinner - make a big batch of this Indian-inspired one-pot wonder and freeze to spice up tomorrow’s lunch and next week’s dinner, too.
DF
EF
GF
NF
VE
V
Number of servings
2
1 tsp olive oil
1⁄2 onion finely chopped
3 tsp fresh ginger minced or 1 tsp ground ginger
1 garlic clove minced or 1/4 tsp garlic powder
150g mushrooms sliced
1⁄2 tsp ground garam masala
1⁄2 cup (100g) dried split red lentils washed
1 cup (250ml) vegetable stock
1 cup (40g) baby spinach leaves
2 tbs Greek yogurt (or dairy-free alternative)
2 naan breads, small (2 oz ea) (or gluten free) warmed
Heat oil in a large non-stick skillet over medium heat. Cook onion for 5 minutes until soft. Add ginger and garlic and cook for a minute until fragrant.
Add mushrooms and garam masala and cook for a few minutes.
Add lentils and stock, cover and simmer for 7-10 minutes until lentils are tender and liquid has reduced. Stir through spinach.
Divide between bowls, top with yogurt and serve with naan bread.
Energy (kJ)
1684 kJ / 402 cals
Protein
19.7 g
Fat
10.7 g
Sat. Fat
2.5 g
Carbs
51.7 g
Sugar
5 g
Fiber
7.1 g
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