DINNER: SPINACH & LENTIL CURRY
Lentils are very versatile and add texture, flavour and important nutrients to a whole variety of recipes! They are inexpensive, easy to store and have a unique combination of protein, fibre, slow releasing carbohydrates, key minerals and antioxidants. Great for supporting the demands of dance!
100g lentils, 1 small red onion, 1 tsp. curry powder (or more if desired!), small bunch of spinach (fresh or frozen).
Chop the onion finely, and throw in a pan with the lentils, curry powder and a good pinch of salt. Cover with boiling water, and let simmer for 20 minutes (or until the lentils are soft). Add additional water if required and stir occasionally.
Add the spinach to the lentil mix and cook until softened. Add a pinch more salt to taste, or (if in the cupboard) ½ stock cube. Continue to cook for another few minutes.
Serve the lentils over a complex carbohydrate, such as rice or potato (whatever you have in the cupboard!)