Easy Peasy Foodie · by Eb Gargano★ 5.0 (19)
Easy Yellow Split Pea and Spinach Dhal (Vegan)
NUTRITION · PER SERVING60M COOK
CAL 45%·PRO 55%
CARBS 166G74% OF CAL
27G FIBER7G SUGAR132G OTHER
FAT 13G14% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick yellow split pea and spinach dhal infused with warm curry spices and butternut squash. Plant-based, naturally gluten-free, and great served with brown rice.
mainindiancurrybeans🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (diced)
- 3 cm ginger (grated or finely chopped)
- 3 cloves garlic (crushed or grated)
- ½ teaspoon chilli flakes ((or to taste, or use fresh chilli if you prefer!))
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 3 cloves (left whole)
- 1 cinnamon stick (broken in half)
- 250 g yellow split peas ((see note 1))
- 750 ml vegetable stock (from a cube is fine – I use 1 Kallo Organic stock cube, which is vegan and gluten free (see note 2))
- 2 tablespoons tomato puree
- 125 g spinach ((optional))
- Brown rice (or white rice / naans / chapatis)
- 1 portion Cumin Roasted Cauliflower and Butternut Squash
At a glance
PER SERVING · TIME 60M
CAL 45%·PRO 55%
CARBS 166G74% OF CAL
27G FIBER7G SUGAR132G OTHER
FAT 13G14% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 55m
- Sodium
- 577mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 105mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 577MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.