35minutes, 20 of them waiting
856Calories
36gProtein
1serving
Dal with spinach: the lentils cook down soft, the spinach goes in at the end and turns everything green. Protein from the lentils, iron from the spinach, and together they taste better.
Ingredients
Forserving
- 100 gRed lentils
- 200 gSpinach
- 60 gOnion
- 100 gTomato
- 15 gCanola oil (1 tbsp)
- 70 gRice, raw
- Turmeric, cumin, ginger, garlic, chilli, salt
How to make it
- Cook the rice. Cook the lentils with 300 ml of water and the turmeric for 15 minutes, until they collapse.
- Fry the onion, ginger, garlic and cumin in the oil, add the tomato and reduce for five minutes.
- Stir it into the lentils, add the spinach, let it wilt for two minutes, salt it.
- Serve with the rice.
One tip
A squeeze of lemon at the end makes the dal fresher.
Nutrition per serving
| Calories | 856 |
|---|---|
| Protein | 36 g |
| Fat | 19 g |
| Carbs | 136 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Stuffed sweet potato with chickpeas and tahini
Tray-roasted vegetables with chickpeas
Roast potatoes with green beans