NUTRITION

SERVINGS

INGREDIENTS

0.5 cup red lentils

0.5 cup nonfat Greek yogurt

2 tbsp nutritional yeast

1 cup fresh spinach

0.25 cup yellow onion

1 tsp ground turmeric

0.5 tsp cumin seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole whole wheat naan

1.5 cup water

PREPARATION

• 1

  Rinse the red lentils thoroughly under cold water until the water runs clear.

• 2

  In a medium pot, sauté the diced yellow onion with a splash of the measured water over medium heat until translucent.

• 3

  Stir in the ground turmeric, cumin seeds, sea salt, and black pepper, cooking for 1 minute until highly fragrant.

• 4

  Add the rinsed lentils and the remaining water to the pot and bring the mixture to a boil.

• 5

  Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the lentils are soft and the liquid is mostly absorbed.

• 6

  Stir in the fresh spinach and cook for 1 minute until the leaves are completely wilted.

• 7

  Remove the pot from the heat and fold in the nonfat Greek yogurt and nutritional yeast until the dahl is thick and creamy.

• 8

  Lightly toast the whole wheat naan wedge in a dry skillet or toaster until golden and warm.

• 9

  Transfer the dahl to a bowl and serve immediately with the toasted naan on the side.