Directions:
- Preheat the oven to 375°F.
- Place the lentils, lime, garlic and cilantro in a saucepan and cover with water.
- Boil rapidly for 10 minutes, cover and simmer for a further 15-20 minutes. Drain and discard the lime, garlic and cilantro.
- Heat a tablespoon of oil in a large frying pan and saute the onion, peppers and spinach for 2-3 minutes, then add the drained lentils, curry paste and water. Cook for a further 1-2 minutes, then put to one side.
- In another frying pan heat the butter and 2 tablespoons of the oil and lightly cook the mushrooms on both sides, until coloured. Transfer to a roasting tin then fill each mushroom cap with the spicy lentil mix.
- Drizzle over the remaining tablespoon of oil and cook, in the preheated oven, for 20 minutes.
- Serve on individual plates drizzled with the pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.9 Kcal (1917 kJ) | ||
| Calories from fat | 183.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.39g | 31% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 5% | |
| Sodium | 57.03mg | 2% | |
| Potassium | 1515.24mg | 32% | |
| Total Carbs | 51.33g | 17% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 22.24g | 89% | |
| Protein | 20.15g | 40% | |
| Vitamin C | 147.7mg | 246% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.2mg | 34% | |
| Calcium | 110.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 112.34 Kcal (470 kJ) | ||
| Calories from fat | 45.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 31% | |
|---|---|---|---|
| Cholesterol | 3.74mg | 5% | |
| Sodium | 13.99mg | 2% | |
| Potassium | 371.75mg | 32% | |
| Total Carbs | 12.59g | 17% | |
| Sugars | 1.97g | 32% | |
| Dietary Fiber | 5.46g | 89% | |
| Protein | 4.94g | 40% | |
| Vitamin C | 36.2mg | 246% | |
| Iron | 1.5mg | 34% | |
| Calcium | 27.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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