Full StarFull StarFull StarFull StarFull Star5 out of 5 stars(2) Rate this recipe
Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
150g red split lentils, well rinsed
1 tbsp sunflower oil
1 onion, diced
1 tbsp grated fresh root ginger
3 garlic cloves, crushed
1 tbsp medium curry powder
5 dried (or fresh if available) curry leaves (about 5)
Put the lentils in a bowl; cover with cold water and set aside. Heat the oil in a large casserole or saucepan over a medium-high heat and add the onion, ginger and garlic with a pinch of salt. Fry for 8 minutes until turning golden. Stir in the curry powder, curry leaves, tomatoes and a good grinding of black pepper; cook for 2 minutes.
Drain the lentils and add to the pan, along with the stock and 250ml cold water. Bring to the boil, then turn down to a simmer and cook for 20 minutes until the lentils are soft. Stir in the chicken or turkey and the spinach, cover and cook for another 3-4 minutes, until the spinach is wilted.
Meanwhile, prepare the rice according to pack instructions. Check the seasoning of the curry, adding more salt, pepper and a squeeze of lemon juice to taste. Serve with the rice.
Cook’s tip
This curry offers a great way to use up leftover roast chicken or Christmas turkey. If you’d rather make the dish vegetarian, use chunks of roasted squash or lightly fried cubes of paneer instead.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,447kJ/ 587kcals
Fat
10.5g
Saturated Fat
2.4g
Carbohydrates
70.7g
Sugars
6.1g
Fibre
7.4g
Protein
48.8g
Salt
0.73g
Book a slot to see product availability at your nearest Waitrose & Partners store
Soaking them for a few hours or overnight can help reduce their cooking time and make them easier to digest. Soaking also helps to remove some of the compounds that can cause digestive discomfort.
These legumes are also similar in their vitamin A, fiber, and calcium content. The primary difference between these lentils is their texture and cooking time. Although red lentils take less time to cook, they may also be mushier.
A 1/2-cup serving of boiled lentils contains an impressive 7.8 g of fiber. Eating lentils may also help increase the production of butyric acid, a type of short-chain fatty acid found in your colon. This could increase the movement of your digestive tract to promote bowel movements.
Red lentils are an excellent product for diabetics due to their low glycemic index. In addition, it is more easily digestible than other varieties, and all its properties are easily absorbed by our body. In terms of preparation, it is definitely distinguished by the ease and short time of the entire process.
The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.
It's the favorite that everyone loves and uses most. Brown lentils are bigger than other lentil types, hold their shape well during cooking, and provide a nutty, earthy flavor.
Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen.
Fact 1: Soaking lentils improves digestion and nutrition absorption as it can neutralise lectins and phytates present that may cause gas and bloating. Fact 2: Soaking lentils also reduces its cooking time.
Refried beans and many bean dips also contain a form of blended pulses. Although blending pulses disrupts their physical structure, potentially allowing more rapid digestion and absorption, it is not known if blending pulses will result in attenuated appetite- or glycemia-reducing effects.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
