Lentil and spinach curry

Ingredients

• 800 g cooked lentils (about 320 g dry)
• 1 can crushed tomatoes (400 g)
• 200 g spinach
• 1 onion, chopped
• 3 cloves garlic, chopped
• A thumb of ginger, grated
• 1 heaped tablespoon curry powder
• 2 teaspoons oil

Method

1. Heat the oil in a pot over a medium heat and soften the onion for five minutes.
2. Add the garlic, ginger and curry powder and stir for one minute.
3. Add the tomatoes and the lentils with a glass of water and simmer for 15 minutes.
4. Stir in the spinach until it wilts, season with salt and serve.

Macros and how it fits your day

One serving gives 22 g of protein for 323 kcal. To see how much protein your own day calls for, roll your base stats; in the StatBlockFit app you can save this as a meal and log it in one tap.

Questions