Green lentils: 100 g (1/2 cup uncooked), Coconut milk: 100 ml (1/2 cup), Onion: 50 g (1/2 cup, chopped), Garlic: 5 g (2 cloves, minced), Ginger: 5 g (1 tsp, grated), Tomato: 100 g (1 medium, diced), Spinach: 50 g (1 cup), Curry powder: 1 tsp, Olive oil: 5 g (1 tsp), Brown rice: 50 g (1/4 cup uncooked)
1. Cook lentils: Rinse and cook 100 g lentils according to package instructions. 2. Sauté vegetables: Heat 5 g olive oil in a pot. Add 50 g onion, 5 g garlic, and 5 g ginger. Sauté for 3 minutes. 3. Add tomatoes and spices: Add 100 g diced tomatoes and 1 tsp curry powder. Cook for 5 minutes. 4. Add lentils and coconut milk: Stir in cooked lentils and 100 ml coconut milk. Simmer for 10 minutes. 5. Add spinach: Stir in 50 g spinach and cook until wilted. 6. Serve with cooked brown rice.
