Recipes with Zerlina Mastin

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!

Serves 2

Ingredients

100g lentils, 1 small red onion, 1 tsp. curry powder (or more if desired!), small bunch of spinach (fresh or frozen).

Method

  • 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!)

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