| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 556 |
| Fat | 24.8g |
| Protein | 37.6g |
| Carbs | 35.8g |
| Sugars | 1.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Toast a handful of almond flakes in a small dry pan.
2
Place the spinach in a pan, add the butter and pinches of ground cumin and heat for a few minutes until the spinach has wilted.
3
Cook the lentils as per the pack instructions, then drain and add to the spinach.
4
Spoon into bowls and top with the yoghurt and almonds.
