Indian dal with red lentils
Creamy Indian dal made from red lentils with mild spices, a plant-based protein dish for Phase 2.
Indian dal with red lentils is comfort food at its finest. Soft red lentils simmer slowly with tomato, ginger, garlic and garam masala into a creamy, golden dal that fills your whole kitchen with aroma. A pinch of turmeric adds colour and depth, whilst fresh coriander at the end brings freshness to every spoonful.
This dal fits well into Phase 2 because it combines plant-based protein with slow carbohydrates. The red lentils deliver around twenty-six grams of protein and a generous dose of fibre, keeping you full and satisfied for longer without a sharp spike in your blood sugar. This shows that a high-protein diet works just as well without meat, filling and flavourful.
Lovely with a spoonful of lean yoghurt on top, some steamed spinach mixed through or a few strips of roasted cauliflower alongside.
Zo maak je het
- Rinse the lentils until the water runs clear.
- Heat the coconut oil and fry the onion, garlic and ginger for two minutes.
- Add the garam masala, turmeric and tomato and cook for two minutes.
- Add the lentils with approximately three hundred millilitres of water to the pan and simmer gently for twenty minutes.
- Stir until smooth, season with salt and finish with coriander.
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