Lentil and ginger stew

Photographer: Joanna Wickham

Serves: 4

Time to make: 35 mins

Ingredients

1 ½ cups brown rice
1 tablespoon olive oil
1 onion, chopped
2 carrots, finely chopped
1 teaspoon grated fresh ginger
2 x 400g cans lentils, drained, rinsed
2 cups salt-reduced vegetable stock (see tip)
1 cup light coconut milk
large handful baby spinach
1 tablespoon sliced almonds
2 tablespoons chopped fresh coriandercilantroX

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Cook rice following packet directions. Meanwhile, heat oil in a large pan. Add onion and carrots and cook for 10 minutes to soften slightly. Add ginger and lentils. Cook for 1-2 minutes then add stock and coconut milk. Cover and bring to the boil.

2 Remove half the mixture and use a stick blender or food processor to blend. Return blended mixture to pan then stir in spinach. Divide among four bowls and scatter over almonds and coriander. Serve.

Serving suggestion

Rice

Variations

Make it gluten free Check the stock is gluten free

Add crushed garlic to the pan with the ginger
Replace coconut milk with the same quantity of trim milk and add an extra spoonful of sliced almonds.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 2530 kJ

Protein 23 g

Total fat 17 g

Saturated fat 8 g

Carbohydrates 90 g

Sugar 7 g

Dietary fibre 8 g

Sodium 460 mg

Calcium 80 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.