Green lentil, spinach and coconut milk dahl
A vegetarian dinner rich in fiber and iron thanks to green lentils, seasoned with turmeric and simmered in light coconut milk.
Ingredients
For 1 serving
Instructions
- 1
Saute the diced onion in the olive oil for 3–4 minutes.
- 2
Add the turmeric, cumin and curry powder, and saute for 30 seconds to release the aromas.
- 3
Add the cooked green lentils and coconut milk. Simmer for 15 minutes over low heat.
- 4
Add the fresh spinach at the end of cooking and let it wilt for 2–3 minutes.
- 5
Adjust the seasoning and serve hot.
Tips
- Saute the spices for 30 seconds in the hot oil before adding the lentils — this deepens their flavor.
- Add the spinach only at the very end of cooking so it keeps its color and nutrients.
- This dahl freezes very well — make a double batch.
Variations
- Spicier version: add a pinch of cayenne pepper with the other spices.
- Higher-protein version: serve with an extra soft-boiled egg.
Green lentils are a great illustration of the principle explained in our guide on insulin resistance: combining complex carbs and fiber slows digestion and smooths the blood sugar response.
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