Lentils make for the prefect vegetarian dish that is still rich in protein.
Ingredients:
· 1 cup basmati rice
· Olive oil spray
· 1 onion, chopped
· 1 teaspoon cumin, ground
· 1 teaspoon turmeric, ground
· 4 cloves garlic, minced
· 1 large potato, peeled and diced
· 2 cups cauliflower florets, chopped
· 1 large carrot, diced
· 2 cups tomato, chopped
· 3 cups dried brown lentils
· 2 tablespoons lime juice
· 1 tablespoon coriander
For the raita:
· 1 cup low-fat Greek yoghurt
· 1 red onion, finely diced
· 1 cucumber, finely diced
· 1 pinch ground cumin
· 1 pinch paprika
Method:
Cook the rice according to the instructions on the packet
To make raita, combine all the ingredients in a bowl and set aside.
To make the dhal, spray the olive oil in large saucepan and place over medium-high heat. Add the onion, cumin, turmeric and garlic and sauté for 2 minutes. Add the cauliflower, potato, carrot and tomato and sauté for 1 minute. Stir in 2 ½ cups water and the lentils and bring to the boil. Cover , reduce the heat, and simmer for 35 minutes, or until the lentils are tender.
Stir in the lime juice, coriander and salt.
Serve dhal on a bed of rice, topped with the raita.
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