Wellness
Nutrition
Calories: 310 kcal
Protein: 14 g
Dinner
Golden Red Lentil & Sweet Potato Dal
5 min read
Quick-cooking red split lentils simmered with anti-inflammatory turmeric, ginger, and diced sweet potato for sustained metabolic energy.
Prep10 mins
Cook25 mins
Serves4
DifficultyEasy
What you'll need
Ingredients
1 cup dry red split lentils, rinsed thoroughly
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, freshly grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 can (14 oz) light coconut milk
2.5 cups low-sodium vegetable broth
2 large handfuls fresh baby spinach
1 tablespoon cold-pressed avocado oil or coconut oil
Juice of 1/2 fresh lime
Fresh cilantro for serving
Let's make it
Instructions
1
Combine rinsed quinoa with 2 cups of water in a small pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool completely.
2
In a small jar or bowl, whisk together sesame oil, vinegar, tamari, grated ginger, and minced garlic until emulsified.
3
In a large mixing bowl, combine the cooled quinoa, shelled edamame, shredded purple cabbage, diced bell pepper, cucumber, grated carrots, and green onions.
4
Pour the ginger dressing over the salad and toss well to ensure even distribution.
5
Top with toasted pumpkin seeds right before serving for maximum crunch.
Step by step
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