Green lentils (dry): 70g (1/3 cup), Baby spinach: 60g (2 cups, loosely packed), Cherry tomatoes: 60g (1/3 cup, halved), Grated beetroot: 50g (1/3 cup), Red onion: 30g (1/5 cup, finely diced), Cucumber: 50g (1/4 cup, diced), Light coconut milk: 60ml (1/4 cup), Sunflower seeds: 10g (2 tsp), Olive oil: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Curry powder: 1g (1/3 tsp), Fresh ginger: 5g (1 tsp, grated), Lemon juice: 5ml (1 tsp), Salt: to taste, Black pepper: to taste
1. Rinse 70g dry green lentils and cook according to the package instructions. 2. In a pan, heat 5ml olive oil, sauté 30g finely diced red onion, 3g minced garlic, and 5g grated ginger for 2 minutes. 3. Add 1g curry powder and stir for 30 seconds. Add the cooked lentils, 60g halved cherry tomatoes, 50g grated beetroot, and 60ml light coconut milk, stirring well. Simmer gently for 5 minutes. 4. Stir in 60g baby spinach until wilted. Season with salt, black pepper, and 5ml lemon juice. 5. Serve topped with 10g sunflower seeds and fresh 50g diced cucumber on the side.
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