Ingredients
- 400g (2 cups) brown lentils
- 100g baby spinach leaves
- 260g (1 cup) natural yoghurt
- 2 red onions, finely chopped
- 1 teaspoon ground cumin
- Salt & freshly ground black pepper
Method
- Step 1Place lentils in a large bowl. Cover with plenty of cold water and set aside for 1 hour. Drain.
- Step 2Cook lentils in a large saucepan of salted boiling water for 15 minutes or until tender. Drain and refresh under cold running water.
- Step 3Place the spinach leaves in a large bowl. Combine the lentils, yoghurt, onions and cumin in a bowl, and taste and season with salt and pepper. Spoon lentil mixture on top of the spinach leaves and serve immediately.
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
317 kj
Energy
2g
Fat Total
1g
Saturated Fat
3g
Fibre
6g
Protein
6mg
Cholesterol
33.59mg
Sodium
3g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Note: You can make this recipe to the end of step 2 up to 1 day ahead. Store lentils in an airtight container in the fridge. Continue from step 3 just before serving.
- Author: Rodney Dunn
- Image credit: Chris Chen
- Publication: Australian Good Taste
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