LUNCH
Red lentil and spinach dal
A simple recipe for your everyday rotation.
30 min preparation & cooking4 servings~12g protein per serving
Ingredients
- 1 cup red lentils, rinsed
- 1 can light coconut milk
- 2 cups low sodium vegetable broth
- 2 cups baby spinach
- 1 tablespoon curry powder
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 tablespoon olive oil
Method
- Warm the oil and cook the garlic, ginger and curry powder for 1 minute.
- Add the lentils, coconut milk and broth. Simmer 20 minutes, until soft.
- Stir in the spinach until wilted. Freezes well in single portions.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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