400 calories per portion so plenty of headroom for Rice / Naan
Cooking Time
30 Minutes
Serves
2 People
Difficulty
Easy
Ingredients
- 100g dried green lentils
- Your 242g drained chickpeas
- 1 medium onion, diced
- 3 garlic cloves, minced
- 200g fresh baby spinach
- 400g tin chopped tomatoes
- 1 fresh tomato, diced
- 1 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp paprika
- 2 tbsp mango chutney
- 1 stock cube (dissolved in 400ml water)
- Fresh coriander to garnish
- Few dashes Frank's hot sauce (to taste)
Instructions
- 1
Rinse lentils and simmer in the stock for 20-25 minutes until tender but not mushy
- 2
Heat oil in a large pan, sauté onion until soft (5 mins)
- 3
Add garlic, turmeric, chilli powder, and paprika - cook for 1 minute
- 4
Add tinned tomatoes, fresh tomato, and mango chutney
- 5
Add cooked lentils (with any remaining cooking liquid), chickpeas, and simmer 15 minutes
- 6
Stir in spinach until wilted
- 7
Season with Frank's hot sauce to taste
- 8
Garnish with fresh coriander
Added July 4, 2025