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Ingredients

  • 1 tsp crushed garlic
  • 1 tsp finely grated ginger
  • 200 g skinless chicken breast, cut into strips
  • 1 small kumara (about 150g), peeled and cut into 1cm dice
  • 410 g can Wattie’s Indian Lentils
  • ½ x 120 g bag baby spinach leaves

Method

1. Heat a dash of oil in a small saucepan. Add the garlic and ginger and stir until it starts to sizzle. Add the chicken and stir fry until it colours.

2. Add kumara and Wattie’s Indian Lentils. Stir. Cover and simmer for 25-30 minutes until chicken is cooked.

3. Stir through spinach leaves and allow to wilt. Serve over rice.

Rate and Review

8 Ratings Indian Lentils with Chicken and Spinach


Reviews (8)


Ruth's Rating
Ruth's Review | Rating

Balanced meal that has delicious flavours.

Judy's Rating
Deb's Review | Rating

So love this recipe!!! Brilliant idea and make it often. Cupboard full of Watties - and these lentils are right up front!!!!

Justine's Review | Rating

Very tasty. Daughter complained about spinach. But son went back for seconds. I needed to cut the kumara a bit smaller next time.

Angela's Rating
Angela's Review | Rating

This was lovely. I always add more vege, so popped in half an onion (finely sliced), a diced tomato and finely diced mushrooms. Also added some tomato paste, dried chilli and turmeric. Great recipe base, will definitely use again!

Merle's Review | Rating

Great ☺