Bombay Lentils and Spinachwith Lemon Rice

This widely popular Indian comfort food has myriad regional variations. Our Bombay Lentils with Spinach recipe blends three varieties of lentils, slowly cooked with diced tomatoes and spinach and seasoned with garam masala, turmeric, red chilies, ginger, and garlic for a healthy and satisfying meal. This dish is paired with a serving of Basmati lemon rice, which is grown in the Himalayan foothills and prepared with pure lemon juice, turmeric, and lentils.

• Plant Based
• Gluten Free
• Spice Level: Medium

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 250, Total Fat 3.5g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 560mg (24% DV), Total Carb. 46g (17% DV), Dietary Fiber 5g (18% DV), Total Sugars 2g, (Includes 0g Added Sugars, 0% DV), 0% DV), Protein 9g, Vitamin D 0mcg (0% DV), Calcium 188mg (15% DV), Iron 2mg (10% DV), Potassium 325mg (6% DV)

Bombay Lentils & Spinach: Water, Tomatoes, Masoor Dal (Red Lentils), Chana Dal (Bengal Gram), Spinach, Moong Dal (Yellow Lentils), Cultured Dextrose, Expeller Pressed Canola Oil, Salt, Lemon Juice, Garlic, Ginger, Turmeric, Spices, Garam Masala (Spice Blend).

Lemon Rice: Basmati Rice (water, basmati rice), Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal Gram), Urad Dal (Black Gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric, Whole Red Chilies.