Nutrition 19; Red Lentil Dhal Satay

A beautiful hearty and wholesome meal for these cold winter days brrrrr.
Lentils are packed with micronutrients such as B vitamins, magnesium, zinc and potassium.
They also contain plant compounds called phytochemicals which protect against chronic disease such as heart disease and type 2 diabetes.
Not to mention they are packed with protein and fiber. You'd be mad not to eat them!
Ingredients
- 350g red lentils
- 2 tbsp olive oil
- 2 tbsp organic peanut butter
- 2 red onion, diced
- 2 thumb size pieces of ginger
- 4-5 cloves of garlic, finely chopped
- 2 400ml tins light coconut milk
- 2 tbsp cumin
- 2 tbsp turmeric
- 2 tbsp curry powder
- 2 tsp cinnamon
- 2 tsp coriander
- 2 tbsp garam masala
- 2 tbsp soy sauce
- ~100-150ml water
- 300g spinach
Directions
- Heat 2 tbsp of olive oil over a medium heat on a large saucepan
- Meanwhile dice the onions and finely chop the ginger & garlic
- Add the onions to the saucepan and sauté for 3-5 mins
- Add the ginger and garlic and cook for 2 mins
- Add the coconut milk and all the spices and bring to a simmer
- Add the lentils, peanut butter and soy sauce and mix well
- Turn the heat down to low and simmer gently for 30-40 minutes stirring occasionally
- Add the spinach about 5 mins before the dahl is finished simmering and mix it through until it becomes wilted
*If you are having this on a training day increase the carbohydrate content by serving with rice or naan bread to refuel. Garnish with pumpkin seeds or cashew nuts to increase the protein content.
Serves 5-6