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Recipe

Red lentil and spinach dal

A cozy vegetarian dinner with about 23 g of protein per serving, topped with Greek yogurt.

23 g
protein per serving
345
calories per serving
4
servings
35 min
total time
VegetarianGluten-free

Ingredients

  • 1½ cups dry red lentils, rinsed
  • 1 tbsp olive or coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 can (14 oz) diced tomatoes
  • 4 cups water or low-sodium broth
  • 3 cups baby spinach
  • 1 cup plain nonfat Greek yogurt, to serve

Method

  1. Warm the oil in a large pot and cook the onion for 5 minutes until soft.
  2. Add the garlic and curry powder and stir for 1 minute.
  3. Add the lentils, tomatoes and water. Simmer for 20 minutes, stirring often, until the lentils break down.
  4. Stir in the spinach until wilted and season to taste.
  5. Serve topped with Greek yogurt.

Tips

For a vegan version, top with coconut yogurt and add a cup of cooked chickpeas for extra protein.