Ingredients
- 1/4 cup (60ml) olive oil
- 2 onions, thinly sliced
- 2 teaspoons curry powder
- 2 naan bread*
- 50g grated cheddar
- 1 garlic clove, finely chopped
- 1 tablespoon lemon juice, plus wedges to serve
- 120g baby spinach leaves
- 2 x 400g cans brown lentils, rinsed, drained
Method
- Step 1Preheat the oven to 180°C and lightly grease a baking tray.
- Step 2Heat half the oil in a large pan on medium-low heat. Add onion and cook, stirring, for 8-10 minutes until soft and tinged golden. Add 1 1/2 teaspoons curry powder, then stir for 1 minute. Remove from heat.
- Step 3Place naan on a baking tray, sprinkle with cheese and top with three-quarters of the onion. Bake for 5-6 minutes until golden brown and cheese has melted.
- Step 4Meanwhile, whisk remaining oil and curry with garlic, juice, salt and pepper in a bowl. Add remaining onion, spinach and lentils. Toss to combine. Serve with naan.
- Vegetarian
Nutrition
3570 kj
Energy
46g
Fat Total
12g
Saturated Fat
15g
Fibre
34g
Protein
33mg
Cholesterol
297.81mg
Sodium
18g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
Notes
*Naan bread is available from Indian takeaway shops and supermarkets.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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