Tomato Spinach Kitchari Food

TOMATO & SPINACH KITCHARI

Tomato & spinach kitchari image

Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis

Provided by Esther Clark

Time 50m

Number Of Ingredients 15

Ingredients

130g basmati rice
200g split red lentils
3 tbsp olive oil
1 onion , finely sliced
1 thumb-sized piece ginger , finely grated
2 garlic cloves , crushed
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1-2 tsp medium chilli powder
1.2l vegetable stock
150g cherry tomatoes
200g spinach
1 red chilli , finely chopped
chapatis , to serve (optional)

Steps:

Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium

SPINACH, PARMESAN AND TOMATO QUICHE

Spinach, Parmesan and Tomato Quiche image

Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

One 9-inch frozen pie shell
1/4 cup thinly sliced fresh chives
3/4 cup finely grated Parmesan
1/2 cup roughly chopped thawed frozen spinach (squeezed dry)
1/2 cup halved cherry tomatoes
1 1/4 cups heavy cream
1 teaspoon finely chopped fresh rosemary
3 large eggs
Kosher salt and freshly ground black pepper

Steps:

For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
Adjust the oven temperature to 350 degrees.
For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
Copyright 2016 Television Food Network, G.P. All rights reserved.

MUNG BEAN SOUP (CROCKPOT)

Mung Bean Soup (Crockpot) image

Very low calorie soup that is good. I asked at the store for mung beans and they said bean sprouts were the same thing. I believe this is another version of the WW 0 point soup, using different vegetables. Recipe source: local newspaper

Provided by ellie_

Categories Vegetable

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb bean sprouts (recipe called for mung beans, see note in description)
6 cups vegetable broth (I used 6 chicken bouillion cubes and 6 cups of water) or 6 cups chicken stock (I used 6 chicken bouillion cubes and 6 cups of water)
1 onion, chopped
2 carrots, peeled and chopped
1 teaspoon coriander seed (recipe called for cumin seeds)
2 garlic cloves, minced
1 tomatoes, chopped
1/2 lb spinach, washed and chopped
2 tablespoons lemon juice

Steps:

Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.

Nutrition Facts : Calories 43, Fat 0.4, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 8.9, Fiber 2.8, Sugar 4.2, Protein 2.9

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