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
Ingredients

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 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 (50g ea) (or gluten free) warmed

Methodbased on 2 servings
1

Heat oil in a large non-stick frypan over medium heat. Cook onion for 5 minutes until soft. Add ginger and garlic and cook for a minute until fragrant.

2

Add mushrooms and garam masala and cook for a few minutes. 

3

Add lentils and stock, cover and simmer for 7-10 minutes until lentils are tender and liquid has reduced. Stir through spinach.

4

Divide between bowls, top with yogurt and serve with naan bread.

Nutritional Informationper serving

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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