This creamy and soul satisfying dish takes the stress away from making a lentil Daal taste good. It’s a 15 minute, protein rich, vegan stew that will leave you satiated and happy. Daal is a staple in Indian homes, in India people use over 20 different types of pulses that they cook with different spices and vegetables to make protein rich stews.
Why you should eat lentils
Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber.
Lentils are a great source of health-promoting polyphenols, which have strong antioxidant and anti-inflammatory properties with potential cancer-cell inhibiting effects.
Lentils may protect your heart by supporting weight loss, preventing homocysteine accumulation in your body and improving cholesterol and blood pressure levels.
Lentils also contain antinutrients such as trypsin inhibitors and phytic acid, which reduce the absorption of some nutrients. However, soaking and cooking lentils will minimize these, but regardless, you will still absorb the majority of your nutrients.
Bottomline, make lentils and other pulses part of your weekly meal plan. They are a quick, easy way to add nutrients to your diet.
You need only a handful of ingredients and 15 minutes to crate this deliciousness.
- 11/2 cup red lentil – rinsed and soaked for 5 minutes
- 2 cups chopped spinach
- 1 jar Good Food For Good Organic Coconut Curry sauce
- 1 tsp salt
- Juice of ½ lemon (optional)
- In a medium size sauce pot add the rinsed and soaked lentils, 1tsp of salt, 1 jar of coconut curry, and 4 cups water.
- Bring it to boil and then reduce heat to medium and cook covered for 5 minutes.
- Daal should be soft enough now, you can add the chopped spinach and cook for another few minutes.
- If you want Daal to be even softer cook for an additional 5 minutes.
- Garnish with juice of half a lemon.
- Enjoy this delicious stew on its own or with a bowl of Basmati rice
- You can also enjoy it on Roasted potatoes or with a sourdough loaf and a green salad.