Spicy Red Lentil Dahl

Warm yourself up during the cold winter with this easy Indian recipe

Includes ingredients, method, macros & micros so you can easily add this to your daily meal plan

There aren’t many better ways to bust out of the winter chill than to dive into a delicious, spicy meal. And delicious just became a whole lot easier with this spicy red lentil dahl. Add this flavourful Indian staple to your muscle-building eating plan to keep your goals on track, as well as satisfy your curry cravings.

Dahls are a hugely popular dish, typically served as a soup or stew, which is just what we need in these cold months. And the main ingredient here, red lentils, have a great protein content, so those gains you’re hoping to make will keep coming along nicely.

I’ve been making this dish a lot lately, and have got plenty of inspiration from the likes of Pinterest & similar sites. Simply put, I can’t get enough of it!

Here’s some great benefits of the spicy red lentil dahl:

• Plant-based
• Gluten-free
• Easy, quick recipe
• Delicious
• Protein-packed
• Full of nutrients
• Ideal for meal prepping

Right, let’s get cooking. Here’s what you’ll need:

Ingredients

• 400g brown rice, rinsed
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 tsp ginger, grated
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp crushed chillies
• 1/2 cauliflower, chopped
• 400g red lentils, rinsed (I use the Peak brand)
• 1 can of coconut milk
• 1 can of chopped tomatoes
• salt & black pepper to taste
• Coriander
• Lemon juice

The Recipe

1. First, start cooking the rice. Pour into a saucepan of boiling water & cook on a medium-high heat until the rice is soft. Don’t stodge it up!
2. Then heat up a large pan & pour in the onions, and sauté for 10 minutes, adding a small splash of water every couple of minutes until they soften.
3. Next, add the garlic and stir for another minute.
4. Now add the flavour! Pour in your spices (ginger, cumin, turmeric, garam masala & crushed chillies), combine well, and cook for another 2 minutes.
5. Pour in the lentils, chopped tomatoes and coconut milk, and bring to a boil.
6. Add the cauliflower and turn the heat down to a medium heat, and cook until the cauliflower is soft. The lentils should be forming a nice stew-like texture by now.
7. Sprinkle in salt & pepper to taste, and serve with coriander & lemon juice.

Macros

Calories: 534kcal

Protein: 34g (23% of the meal)

Carbs: 68g (57% of the meal)

Fat: 13g (20% of the meal)

Best Micros

Fibre: 36g (95% RDA)

Iron: 12.2mg (153% RDA)

Vitamin C: 64mg (71% RDA)

Vitamin K: 140micro g (116% RDA)

Manganese: 2.1mg (91% RDA)

A simple and quick, yet delicious and nutritious meal to spice up your chilly weeknights. Use this 4-serving meal as a bulk-cooking recipe and make all your workmates jealous at lunchtime, as well as ensuring you’re getting a healthy meal each day without any faff. So give it a try, and let me know if you like it in the comments!