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Weeknight Root Vegetable Dal
1/3
Weeknight Root Vegetable Dal
2/3
Weeknight Root Vegetable Dal
3/3
100%
2
helloveggie.co
By helloveggie.co

Weeknight Root Vegetable Dal

Instructions
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright
Updated at: Thu, 23 Nov 2023 14:52:32 GMT

Nutrition balance score

Great
Glycemic Index
32
Low
Glycemic Load
12
Moderate

Nutrition per serving

Calories268.6 kcal (13%)
Total Fat7.7 g (11%)
Carbs38.7 g (15%)
Sugars4.5 g (5%)
Protein13.1 g (26%)
Sodium222.2 mg (11%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cup (250 mL) red split lentils, rinsed
1 cupred split lentils
rinsed
1 cup (250 mL) finely diced root vegetables of your choice, such as carrots, celery root, and beets
1 cuproot vegetables
finely diced, such as carrots, celery root, and beets
1 small yellow onion, finely diced
1yellow onion
small, finely diced
1 cup (250 mL) cherry or grape tomatoes, halved
1 cupcherry tomatoes
or grape, halved
4 cloves garlic, minced
4cloves garlic
minced
2-inch (5 cm) piece of fresh ginger, peeled and minced
2 inchfresh ginger
piece, peeled and minced
1 teaspoon (5 mL) ground turmeric
1 teaspoonground turmeric
pinch of dried chili flakes
dried chili flakes
3 1/2 cups (875 mL) filtered water
3 ½ cupswater
filtered
salt and pepper, to taste
salt
to taste
salt and pepper, to taste
pepper
to taste
2 tablespoons (30 mL) virgin coconut oil
2 tablespoonsvirgin coconut oil
1/2 teaspoon (2 mL) cumin seeds
½ teaspooncumin seeds
1/2 teaspoon (2 mL) coriander seeds
½ teaspooncoriander seeds
1/2 teaspoon (2 mL) mustard seeds
½ teaspoonmustard seeds
1/3 cup (75 mL) chopped fresh cilantro leaves, for garnish
⅓ cupfresh cilantro leaves
chopped, for garnish
lemon wedges, for serving
lemon wedges
for serving

Instructions

View on helloveggie.co
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