| 11 | 30 | 528 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 2 cup | Baby spinach (trimmed, chopped) |
| 4 chapati | Chapati bread (warmed) |
| 1/3 cup | Cilantro (coriander) (fresh leaves) |
| 1 tbsp | Cilantro (coriander), dried (ground) |
| 1 tsp | Cumin (ground) |
| 1 clove(s) | Garlic (crushed) |
| 1 tbsp | Peanut oil |
| 2 cup | Pink lentils, raw |
| 1 can(16oz) | Crushed tomatoes canned |
| 1 tsp | Turmeric, ground |
| 2 medium | Yellow onion (brown, thinly sliced) |
1. Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, coriander, cumin and turmeric. Cook, stirring, for 1 minute or until fragrant.
2. Add lentils, tomato and 2 1/2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until lentils are tender. Add spinach. Cook, stirring, for 2 minutes or until spinach is wilted.
3. Top lentil mixture with coriander. Season with pepper. Serve with chapati bread
| Grain | 1.1 |
| Meat Alternative | 1.9 |
| Vegetables | 4.7 |
