Red Lentil Dal with Spinach

A comforting Indian-spiced red lentil dal with spinach stirred through. Creamy, warming, and packed with plant protein.

340

Calories

22g

Protein

48g

Carbs

Fat

GLP-1 Tip

Dal is one of the most GLP-1 friendly dinners — soft, warm, easy to eat in small amounts. This recipe makes 2 portions, so refrigerate half for tomorrow.

Easy on stomachVeganVegetarianDairy FreeNausea friendlyGood for shot day

Ingredients

Serves 1 · 5 min prep · 25 min cook

5 ml olive oil
0.5 piece onion, diced
3 g garam masala
2 g turmeric
2 g cumin
1 piece garlic, clove, minced
100 g lentils, dried red, rinsed
200 g canned tomatoes, chopped
300 ml vegetable broth

Substitutions

Yellow split peas work but take longer to cook (40 min). Add a tin of chickpeas in the last 5 minutes for extra protein.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Method

1
Heat 1 tsp oil in a saucepan. Add 1/2 diced onion and cook for 3 minutes. Add 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp cumin, and 1 minced garlic clove. Stir for 30 seconds.
~4 min
2
Add 100g dried red lentils (rinsed), 1 small tin (200g) chopped tomatoes, and 300ml water or vegetable stock.
~1 min
3
Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are completely soft.
~20 min
4
Stir in 2 large handfuls of fresh spinach until wilted. Season with salt, pepper, and a squeeze of lemon.
~2 min
5
Serve in a bowl on its own or with a small portion of rice or naan.

Red Lentil Dal with Spinach

Ingredients

Substitutions

Method

Chef Notes