How to make Spinachand Lentil Stew
Prep
time: 10 minutes | Cook time: 24 minutes | Serves 4
½ cup raw lentils
1½ tablespoons cooking oil
½ cup chopped onions
1 bay leaf
½ tablespoon grated garlic
¼ tablespoon grated ginger
¾ cup water
1 cup fresh tomato purée
½ green chili, finely chopped
¼ teaspoon turmeric
½ teaspoon coriander powder
1 teaspoon chili powder
1 cup chopped baby spinach
Salt, to taste
Boiled white rice/quinoa to serve
1½ tablespoons cooking oil
½ cup chopped onions
1 bay leaf
½ tablespoon grated garlic
¼ tablespoon grated ginger
¾ cup water
1 cup fresh tomato purée
½ green chili, finely chopped
¼ teaspoon turmeric
½ teaspoon coriander powder
1 teaspoon chili powder
1 cup chopped baby spinach
Salt, to taste
Boiled white rice/quinoa to serve
1. Add the oil and onions to the Instant Pot.
Sauté for 5 minutes.
2. Stir in ginger, garlic paste, green chili and
bay leaf. Cook for 1
minute, then add all the spices.
minute, then add all the spices.
3. Add the lentils, tomato purée and water to the
pot.
4. Cover and secure the lid. Turn its pressure
release handle to the sealing position.
5. Cook on the Manual function with high pressure
for 15 minutes.
6. After the beep, do a Natural release for 20
minutes.
7. Stir in spinach and cook for 3 minutes on the
Sauté setting.
8. Serve hot with boiled white rice or quinoa.
Per
Serving
calories: 170 ; fat: 5.7g ; protein: 7.9g ; carbs: 23.2g;net carbs: 22.2g ; fiber: 1.0g
calories: 170 ; fat: 5.7g ; protein: 7.9g ; carbs: 23.2g;net carbs: 22.2g ; fiber: 1.0g
