Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories199.4 kcal (10%)
Total Fat5.5 g (8%)
Carbs30.3 g (12%)
Sugars7.8 g (9%)
Protein9.7 g (19%)
Sodium351 mg (18%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonextra virgin olive oil
1yellow onion
small, brown, finely diced
1garlic clove
crushed
1 inchginger
piece, peeled and finely chopped
0.5red chili
long, finely chopped
1 teaspoonground turmeric
½ teaspoonground cumin
½ teaspoongaram marsala
1 tablespoontomato paste
400gcan diced tomatoes
0.5sweet potato
medium, cut into small even chunks
100gred split lentils
soaked overnight
1 cupvegetable stock
100gspinach
100gyogurt
Instructions
Step 1
Heat the olive oil in a large, wide-base pot or pan over medium-high heat. Add the onion and sautéuntil it begins to soften.
Step 2
Add the garlic, ginger, and chili, continuing to sauté for another minute. Then add turmeric, cumin, and garam marsala. Lightly sauté for 2 - 3 minutes or until fragrant.
Step 3
Add the tomato paste, tomatoes, sweet potato, lentils, stock, and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes or until the sweet potato is cooked. Stir through baby spinach leaves right at the end.
Step 4
Serve topped with cilantro leaves and a dollop of coconut yogurt.
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