Red Lentil Dahl
.svg){kind=icon}
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
.svg)
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.
Nutritional Info
Storage
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments