Spinach and Lentil Dahl-Style Pasta
Ingredients
- 400 g conchiglie pasta shells
- 150 g red lentils
- 150 g baby spinach
- 400 g chopped tomatoes
- 1 onion, diced
- 3 cloves garlic
- 2 tsp garam masala
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 528 kcal
- Protein
- 23.9 g
- Carbohydrate
- 99.5 g
- of which sugars
- 8.6 g
- Fat
- 2.7 g
- of which saturates
- 0.5 g
- Fibre
- 8 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion in a little oil in a large pan for 5 minutes until golden. Add the garlic, garam masala, and cumin and stir for 1 minute.
- 2
Add the lentils and chopped tomatoes with 400ml water. Simmer for 20 minutes, stirring occasionally, until the lentils are soft and the sauce is thick.
- 3
Meanwhile, cook the pasta in salted boiling water until al dente. Drain, reserving some pasta water.
- 4
Stir the spinach into the lentil sauce until wilted. Add the drained pasta and a splash of pasta water to loosen if needed.
- 5
Check the seasoning and serve in warm bowls.
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