Bombay Lentils and Spinachwith Lemon Rice
This widely popular Indian comfort food has myriad regional variations. Our Bombay Style 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.
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.
