Red Lentil Dahl Recipe | Nutritional Therapy for IBD

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Recipes

Red Lentil Dahl

Prep:

8-12 hours for soaking lentils

Cook:

20 minutes

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Ingredients

4¼ cups water

3 cups baby spinach

2¾ cups red lentils (for SCD soak for 8-12 hours in cold water)

2¼ cups veggie stock

2 tomatoes

1 large onion

3 garlic cloves

1 red pepper

1 small zucchini

1 lime

1 fresh chili

1 thumb sized piece of ginger

1 tsp turmeric

2 tsp cumin

3 tsp garam masala

2 tbsp tamari or soy sauce (omit for SCD )

Fresh coriander or cilantro, as desired

1 liter water

90 grams baby spinach

522 grams red lentils (for SCD soak for 8-12 hours in cold water)

533 ml veggie stock

2 tomatoes

1 large onion

3 garlic cloves

1 red pepper

1 small zucchini

1 lime

1 fresh chili

1 thumb sized piece of ginger

1 tsp (5 ml) turmeric

2 tsp (10 ml) cumin

3 tsp (15 ml) garam masala

2 TBSP (30 ml) tamari or soy sauce (omit for SCD )

Fresh coriander or cilantro, as desired

Rating

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Dietary Therapies

MED

IBD-AID P3

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Wash and chop the tomatoes and zucchini. Chop the onion and garlic. Juice the lime. Deseed and chop the red pepper.
Prepare the vegetable stock with some hot water.
Heat up a pot and add the onion. Dry sauté for a few minutes. Once the onions and the pan start to brown, add the chopped garlic.
Cook for another 30 seconds and add the stock. Stir well.
Add the chopped tomatoes to the veggie stock and bring to a boil.
Add the lentils, red pepper, and the zucchini.
Peel the ginger and grate into the pot. Add the turmeric, cumin, garam masala, tamari sauce and finely chopped chili. Stir everything together.
Once everything starts to boil, bring down to a simmer for about 20 minutes. Stir regularly to avoid sticking.
Add the spinach and cook for another few minutes until the spinach is fully wilted.
Add some fresh coriander to top and serve.