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🍽️ Lenticchie rosse con spinaci al cocco

552 kcal · 30 min · 4 porzioni

Ingredienti

• Cipolle, gialle 2 pezzi
• Peperoni, gialli 1 pezzi
• Spinaci a foglia 450 g
• Zenzero, fresco 10 g
• Olio 3 cucchiaio
• Sale Prendi
• Pepe, nero macinato Prendi
• Curry in polvere Prendi
• Lenticchie, rosse 300 g
• Latte di cocco 400 ml

Preparazione

1. 1. Halve the onions, peel them, and cut them into small cubes. Wash the bell pepper, quarter it, remove the stem and seeds, and chop it into cubes. Rinse the spinach and let it drain. Peel and finely chop the ginger.
2. 2. Heat 1 tablespoon of oil in a pot over high heat and sauté half of the onion along with the bell pepper for about 2 minutes. Season with salt, pepper, and curry, add the lentils, and pour in approximately 600 ml of salted water. Cover and let it simmer on medium heat for about 10 minutes.
3. 3. In a skillet, heat 2 tablespoons of oil over high heat and sauté the remaining onions with the ginger for about 2 minutes. Add the spinach and deglaze with coconut milk. Season with salt and pepper and let it wilt for about 2 minutes.
4. 4. Taste the red lentils and spinach in the coconut sauce and serve them on plates. Enjoy your meal!

Valori per porzione

• kcal: 552
• Protein: 21 g · Fett/Fat: 22 g · Carbs: 66 g