NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry red lentils

1.5 cup water

0.5 tsp ground turmeric

1 tsp ground cumin

2 clove garlic

1 tsp fresh ginger

0.25 whole yellow onion

1 cup cauliflower florets

1 cup fresh spinach

2 tbsp hemp hearts

0.75 cup non-fat Greek yogurt

1 tbsp nutritional yeast

0.25 cup cooked basmati rice

0.5 whole whole wheat roti

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cauliflower florets with avocado oil, sea salt, and black pepper; roast on a parchment-lined tray for 20 minutes until tender and golden.

• 2

  In a medium saucepan over medium heat, sauté the diced yellow onion, minced garlic, and grated fresh ginger until soft and fragrant.

• 3

  Rinse the dry lentils and add them to the saucepan along with the water, ground turmeric, and ground cumin.

• 4

  Bring the mixture to a boil, then reduce heat and simmer for 15 to 20 minutes until the lentils are soft and the liquid is mostly absorbed.

• 5

  Stir in the nutritional yeast, hemp hearts, and fresh spinach, cooking for another 2 minutes until the spinach is fully wilted.

• 6

  Finish the dal with lemon juice and serve it warm over the basmati rice with the roasted cauliflower, a side of Greek yogurt, and the whole wheat roti.