Low FODMAP, Vegan, Anti-Inflammatory Lentil DAHL!

April 18, 2022

This easy-as recipe yields a substantial amount! Perfect for meal-prep, or to share with guests at a dinner party!

I made this today as my partner is having stomach pains due to his food intolerance, according to Monash, 1/4 of a cup of lentils can be tolerated. Given this is mixed with other ingredients, he can have a bit over a 1/3 of a cup without any issues.

So make sure you watch your serving size, and enjoy it with some brown rice, or whatever bread suits your dietary requirements!

I unfortunately didn't get a photo of the ingredients, which means unfortunately I'm going to have to make this delicious recipe again soon! Hopefully I'll have a photo of the ingredients for you before too long...

Dietary Requirements:

This recipe is Low FODMAP in moderation. If you are sensitive to Oligos-GOS, I wouldn't recommend having too much more than 1/3 of a cup, and enjoy with some brown rice, quinoa or some freshly cooked toast :)

It is also suitable for those with a lactose intolerance, and who are gluten free.

And those following a pescatarian, vegetarian and vegan diet can enjoy this healthy meal!

Low FODMAP, Vegan, Anti-Inflammatory Lentil DAHL!

Prep Time: 5 mins

Cooking Time: 20 mins

Serves: 6

A great dish that suits meal-prepping, sharing at a dinner party, or enjoying for a few dinners during the week

Ingredients

2 x 400g cans of lentils, drained and rinsed thoroughly
1 x 400g can of diced tomatoes
1 cup of leek greens, finely sliced
3 x spring onions greens, sliced
1-2 red chillis, diced
200g of baby spinach
2-3cm of ginger, grated
270ml coconut milk
1 tbsp of curry powder
1 tbsp of turmeric
1 tsp of cumin
1/2 tsp of ground coriander
1/2 tsp of cayenne
1/2 a lime
1/3 of a cup of water
salt and pepper
garlic-infused olive oil

Method

Step 1:
Heat a large saucepan over medium heat, coat base with garlic infused olive oil. Add ginger, chilli, leeks, and half of the spring onion. Cook stirring for about 2-3 minutes

Step 2:
Add all the spices and stir through until fragrant, approximately a minute

Step 3:
Add the lentils, diced tomatoes, water, coconut milk, a generous pinch of salt and pepper, and stir until combined. Cover and allow to cook until it has thickened up, approximately 10-15 minutes, stirring occasionally.

Step 4:
Add spinach and stir through, cook for an additional couple of minutes until the spinach has wilted. Squeeze the juice of half a lime, and stir through. Remove from heat and sit for a little bit before serving (to make sure you don’t burn any tongues off!) Top with remaining spring onion and enjoy! 🙂