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Recipe of the Week

May 17, 2012

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If you don't have a stock of lentils, garbanzo beans, or chickpeas, are a great alternative! Try this recipe >>

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With Power Plate foods, you'll have no problem getting enough protein in your diet. If you're still curious about how much protein your body needs, read more >>

Lentil Dal with Spinach

Lentil Dal

This dish is packed with flavor and the right amount of heat. Skip dinner at the restaurant and create your own dal at home. Turmeric has been long used as a powerful anti-inflammatory in both Chinese and Indian medicine. It also gives the dal that beautiful bright yellow color!

Ingredients

Makes 3 servings

1 cup dry red lentils
1 fresh tomato, chopped
1 bunch fresh spinach, washed
1/2 tablespoon lemon juice
1/4 teaspoon yellow asafetida* powder (ferula)
1/4 - 1/2 teaspoon cayenne pepper or paprika
1 teaspoon garam masala
1 teaspoon cumin seeds
1 1/4 teaspoons salt
1/2 tablespoon finely grated fresh ginger
1/2 tablespoon ground coriander
2 tablespoons curry powder
1 teaspoon turmeric
3 cups water
fresh cilantro leaves, for garnish

* Asafetida is a spice with a strong, onion-like aroma often used in Asian cooking, especially Indian. Look for it in health food stores or in the spice section of larger supermarkets.

Directions

Place lentils and water in a large pan. Cook for 25 minutes over medium-high heat, then turn to low. Add spices, lemon juice, spinach, and tomato 10 minutes before serving. Garnish with cilantro leaves.

Per serving (1/3 recipe): calories: 257; fat: 2 g; calories from fat: 6.4%; cholesterol: 0 mg; protein: 20 g; carbohydrates: 44.9 g; sugar: 2.8 g; fiber: 15 g; sodium: 1062 mg; calcium: 205 mg; iron: 11.8 mg; vitamin C: 23.3 mg; beta-carotene: 6175 mcg; vitamin E: 3.4 mg

Recipe from Isis Israel, Food for Life Educational Alliance Partner and Saladmaster Senior Dealer

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org