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Yields:
4 servings
Meal Type:
Main Dishes
Rating:
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Lentil and Spinach Dhansak

Vegetarian curry that's as hot as you want it.

Ingredients

Directions

  1. Melt the spread in a saucepan, add the onion and ginger and cook for about 5 minutes, stirring occasionally, until soft.
  2. Add the curry paste and cook, stirring, for 1 minute. Gradually add the vegetable stock dissolved in water and bring to the boil.
  3. Stir in the lentils, carrots and sweet potato and simmer gently for about 15 minutes until tender.
  4. Meanwhile, cook the rice according to packet directions.
  5. Stir the spinach leaves into the cooked vegetables until they have just wilted and then add the lemon rind and juice.
  6. Serve the vegetables with the rice, garnished with lemon zest.
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Reviews 
Really tasty and filling. Substitute the carrot for butternut squash, if preferred - this is a really nice alternative.
23 Dec 07 by member: Lucybell33

     
 

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Nutrition summary:

There are 522 calories in 1 serving of Lentil and Spinach Dhansak.
Calorie break-down: 13% fat, 74% carbs, 13% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 70
Calories 522
 
% Daily Values*
Total Fat 7.74g 12%
  Saturated Fat 2.284g 11%
  Polyunsaturated Fat 2.048g  
  Monounsaturated Fat 2.716g  
Cholesterol 6mg 2%
Sodium 171mg 7%
Potassium 1088mg  
Total Carbohydrate 98.3g 33%
  Dietary Fiber 14g 56%
  Sugars 7.99g  
Protein 17.29g  
 
Vitamin A 307% Vitamin C 53%
Calcium 20% Iron 30%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
26%
of RDI*
(522 calories)
26% of RDI
Calorie Breakdown:
 
Carbohydrate (74%)
 
Fat (13%)
 
Protein (13%)
Carbohydrates, 98.3g (74%) Fat, 7.74g (13%) Protein, 17.29g (13%)
* Based on a RDI of 2000 calories