Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
21
High
Nutrition per serving
Calories503.1 kcal (25%)
Total Fat27.4 g (39%)
Carbs54.2 g (21%)
Sugars13.2 g (15%)
Protein16.8 g (34%)
Sodium318.3 mg (16%)
Fiber12.3 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1leek
green and all, chopped
3garlic cloves
chopped
2medjool dates
torn into pieces
1 tablespoonturmeric
1 teaspoonfenugreek seed
100gred lentils
250mlwater
boiling
400mlcoconut milk
1 handfulfresh spinach
olive oil
for cooking
salt
black pepper
freshly cracked
chickpeas
for the crispy
240gchickpeas
drained, tinned
1 tablespoontikka masala spice mix
1 tablespoonolive oil
optional
2 Tbspplant yogurt
fresh herbs
Instructions
Step 1
Preheat the oven to 180°C and line a baking tray with baking paper. Put the drained chickpeas in a bowl with the spice mix and olive oil and mix so they are well coated. Scatter them in the prepared tray and pop in the oven for about 20 minutes until golden and crunchy.
Step 2
2. Fry the leek, garlic, dates, and spices, stirring for a couple of minutes until soft. Add the lentils and saute for 1 more minute. Add the water and stir everything, deglazing the bottom to remove any burnt-on bits. Put the lid on and cook for 20 mins until lentils are soft.
Step 3
3. Add the coconut milk and season with salt and pepper then add in your spinach and give it a stir.
Step 4
4. Plate up and top off with the crispy chickpeas, a dollop of plant yoghurt, fresh herbs, spring onions, chilli, and toasted sourdough.
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