Kenyan Spiced Lentil Stew
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Ingredients
- 300 g dried brown lentils
- 2 red onion
- 3 garlic cloves
- 200 g ripe plum tomatoes
- 1.5 tsp curry powder
- 2 tbsp vegetable oil
- 150 g spinach
Nutrition (per serving)
- Calories
- 381 kcal
- Protein
- 21.1 g
- Carbohydrate
- 47.8 g
- of which sugars
- 7.9 g
- Fat
- 8.2 g
- of which saturates
- 0.9 g
- Fibre
- 11 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the lentils well.
- 2
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic and curry powder, then add the chopped tomatoes and cook for 5 minutes.
- 4
Add the lentils and 800ml water, bring to a simmer and cook for 30 minutes, stirring occasionally, until tender.
- 5
Stir in the spinach for the final 5 minutes until wilted.
- 6
Season to taste and serve.
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