EIWITRIJK RECEPT · FASE 2 · DINER

Indian dal with red lentils

Creamy Indian dal made from red lentils with mild spices, a plant-based protein dish for Phase 2.

35 min totaal 1 portie 380 kcal p.p. 26 g protein

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

  1. Rinse the lentils until the water runs clear.
  2. Heat the coconut oil and fry the onion, garlic and ginger for two minutes.
  3. Add the garam masala, turmeric and tomato and cook for two minutes.
  4. Add the lentils with approximately three hundred millilitres of water to the pan and simmer gently for twenty minutes.
  5. Stir until smooth, season with salt and finish with coriander.

Bewaren

Dal often tastes even better after a night in the fridge and keeps well for three days in an airtight container. Add a splash of water when reheating, as the dal thickens further in the fridge.

Variatietips

Stir through a handful of fresh spinach or some pumpkin chunks at the end for extra veg. A splash of coconut milk makes the dal creamier and milder in flavour.

Get things done faster with ready-made solutions

No time to cook? Take a look at the protein-rich foods that are suitable for this phase.

View products