Middle Eastern Spinach Lentils with Yogurt
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 293.1
- Total Fat: 5.6 g
- Cholesterol: 1.7 mg
- Sodium: 493.2 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 8.2 g
- Protein: 12.6 g
View full nutritional breakdown of Middle Eastern Spinach Lentils with Yogurt calories by ingredient
Introduction
A spicy, low-fat Middle Eastern dish, high in fiber! A spicy, low-fat Middle Eastern dish, high in fiber!Number of Servings: 3
Ingredients
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Ingredients:
* Basil, 1 cup leaves (not packed)
* Parsley, 1 cup leaves (not packed)
* Peppermint, 0.5 cup leaves (not packed)
* Yogurt, plain, skim milk, 250 grams (8 oz)
* Pepper, black, 0.5 tbsp
* Salt, 1 dash
* Ginger Root, grated or finely chopped, 3 tsp
* Lentils, 100 grams (3.5 oz)
* Vegetable Broth, 1 cup
* Garlic, 1 clove, minced
* Chili powder, 0.5 tsp
* Turmeric, ground, 0.5 tsp
* Cumin seed, 0.5 tsp
* Onions, 2 small, chopped
* Sunflower Oil, 1 tbsp
* Spinach, frozen, 1 package (10 oz)
* Lime Juice, 0.5 lime yields
* Raisins, 0.75 cup (not packed)
Directions
Wash and chop the herbs, save a few mint leaves. Thaw the spinach.
Season the yogurt with a little pepper and salt, set aside until serving.
Bring the lentils to a boil in the vegetable broth with the ginger.
Mince the garlic and mix with chili powder, turmeric, cumin and remaining pepper and salt. Chop the onions and fry them in the oil together with the spice and garlic mixture. Add the lentils with the broth and continue to cook until they are soft.
Add the thawed spinach and bring back to a boil.
Toss in the chopped herbs, the lime juice and the raisins.
Serve in individual plates with a spoonful of yogurt in the middle, decorate with a few mint leaves.
You can accompany this middle eastern dish with flat bread, indian naan bread or pita bread, it serves three, but if you don't serve bread you might finish it among two persons, depending on your appetite!
Season the yogurt with a little pepper and salt, set aside until serving.
Bring the lentils to a boil in the vegetable broth with the ginger.
Mince the garlic and mix with chili powder, turmeric, cumin and remaining pepper and salt. Chop the onions and fry them in the oil together with the spice and garlic mixture. Add the lentils with the broth and continue to cook until they are soft.
Add the thawed spinach and bring back to a boil.
Toss in the chopped herbs, the lime juice and the raisins.
Serve in individual plates with a spoonful of yogurt in the middle, decorate with a few mint leaves.
You can accompany this middle eastern dish with flat bread, indian naan bread or pita bread, it serves three, but if you don't serve bread you might finish it among two persons, depending on your appetite!
Member Ratings For This Recipe
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