NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Dry red lentils

6 oz Raw shrimp

1 tsp Coconut oil

1.5 cup Vegetable broth

0.5 cup Diced yellow onion

2 clove Minced garlic

1 tsp Grated fresh ginger

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 tbsp Fresh lime juice

1 tbsp Chopped fresh cilantro

PREPARATION

• 1

  Rinse the red lentils under cold running water in a fine-mesh sieve until the water runs clear.

• 2

  Heat the coconut oil in a medium saucepan over medium heat and sauté the diced onion, minced garlic, and grated ginger for 3 to 4 minutes until softened and fragrant.

• 3

  Stir in the ground turmeric, ground cumin, sea salt, and black pepper, toasting the spices for 30 seconds to release their oils.

• 4

  Add the rinsed lentils and vegetable broth to the pot, bring to a boil, then reduce heat to low and simmer covered for 15 to 20 minutes until the lentils are soft and have absorbed most of the liquid.

• 5

  While the lentils are simmering, heat a separate non-stick skillet over medium-high heat and sear the shrimp for 2 minutes per side until they are pink and opaque.

• 6

  Once the lentils are cooked, stir in the fresh baby spinach and lime juice until the greens are just wilted.

• 7

  Transfer the dahl to a bowl, top with the seared shrimp, and garnish with fresh chopped cilantro before serving.