Chicken and lentil dhal
Ingredients
- 1 tablespoon sunflower oil
- 400g lean chicken mini breast fillets, chopped
- 2 large carrots, diced
- 2 medium courgettezucchiniXszucchini, summer squashX, diced
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 1 tablespoon finely grated fresh ginger
- 1 garlic clove, crushed
- 4 medium tomatoes, diced
- 400g can lentils, drained and rinsed
- 2 cups very low salt gluten-free chicken stock
- 10 cups silverbeet leaves, white stalks removed, chopped, or 10 cups baby spinach
- lime wedges, to serve
- For the almond sprinkle:
- ¼ cup flaked or slivered almonds, toasted
- 4 tablespoons fresh coriandercilantroX sprigs
- 2 tablespoons chopped fresh flatleaf parsley
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Instructions
1 Heat the oil in a large pan over a high heat. Add the chicken, carrots and courgettes and cook for 5 min, stirring. Add the turmeric, garam masala, ginger, garlic and tomatoes. Cook, stirring occasionally, for 5 min or until the tomato is soft.
2 Add the lentils and stock. Cook, stirring occasionally, for 15–20 min or until the lentils are soft and the stock has reduced by half. Stir in the silverbeet or spinach and allow to wilt for 2 min. Season with freshly ground black pepper.
3 Meanwhile, combine all the ingredients for the almond sprinkle in a small bowl and season with black pepper.
4 Ladle the dhal into shallow serving bowls, top with the almond sprinkle and serve with lime wedges to squeeze over.
HFG tip
For an extra 9g carbs per serving: add an extra 160g canned lentils, rinsed, with the courgettes and carrots.
Nutrition Info (per serve)
-
Calories 309cal
-
Kilojoules 1293kJ
-
Protein 27g
-
Total fat 14g
-
–Saturated fat 3.2g
-
Carbohydrates 13g
-
–Sugars 6.2g
-
Dietary fibre 6g
-
Sodium 315mg
-
Calcium 75mg
-
Iron 4.2mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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