NUTRITION

SERVINGS

INGREDIENTS

0.33 cup red lentils

100 gram yellow potato

0.75 cup non-fat Greek yogurt

1 large egg

1 cup fresh spinach

0.5 tsp turmeric

0.5 tsp ground cumin

1 tsp minced garlic

1 tsp grated ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

1 cup water

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the yellow potato into small 1/2-inch cubes and toss with the extra virgin olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

• 4

  While potatoes roast, heat a medium saucepan over medium heat and add the minced garlic and grated ginger, sautéing with a splash of water for 1 minute until fragrant.

• 5

  Add the dry red lentils, turmeric, ground cumin, and 1 cup of water to the saucepan.

• 6

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes or until the lentils are tender and the liquid is mostly absorbed.

• 7

  Stir the fresh spinach into the warm lentils until wilted and turn off the heat.

• 8

  In a separate small pot of boiling water, cook the egg for 6 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and slice in half.

• 9

  Transfer the golden dahl to a bowl and top with the roasted potatoes, a generous dollop of non-fat Greek yogurt, and the soft-boiled egg.