NUTRITION

SERVINGS

INGREDIENTS

0.25 cup yellow lentils

1 cup non-fat Greek yogurt

0.25 tsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

0.5 cup diced tomatoes

2 cups fresh spinach

0.5 tsp ground turmeric

0.5 tsp cumin seeds

0.5 tsp sea salt

0.25 tsp black pepper

2 cups water

PREPARATION

• 1

  Rinse the yellow lentils under cold water until the water runs clear to remove excess starch.

• 2

  Heat the extra virgin olive oil in a large pot over medium heat and add the cumin seeds, toasting until they begin to sizzle and smell fragrant.

• 3

  Add the chopped yellow onion, minced garlic, and grated fresh ginger to the pot, sautéing for 5 minutes until the onion is translucent.

• 4

  Stir in the diced tomatoes, ground turmeric, sea salt, and black pepper, cooking for another 2 minutes to meld the flavors.

• 5

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

• 6

  Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes until the lentils are tender and have reached a thick, creamy consistency.

• 7

  Stir in the fresh spinach until it is just wilted and remove the pot from the heat.

• 8

  Divide the dal into bowls and top each serving with a generous portion of non-fat Greek yogurt before serving.