Spiced Lentil Dal with Spinach and Cheese

By: Dr. Mary Claire Haver

Galveston-Diet-dal-Recipe-Featured-Image-5d8a7fff9060b

When that craving for Indian food hits, this is your new macro meal. Enjoy the subtle heat of the spice blend and the healthy benefits of lentils and spinach.

Ready in 20 minutes

Serves 4 people

Macros 15g Net Carbs, 68g Fat, 21g Protein

Ingredients:

  • 1 cup dry lentils
  • 2 cups unsweetened coconut milk
  • ½ teaspoon each turmeric, garam masala, coriander, salt (or use a prepared curry spice blend)
  • ½ cup coconut oil
  • 2 cups fresh spinach
  • ½ cup paneer or Monterey jack cheese (cut in small cubes)

Preparation

  1. Combine the lentils, coconut milk, and spices in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer until lentils are tender and have a dal-like texture.
  2. While the lentil mixture is cooking, heat the coconut oil in a pan over medium heat.
  3. Stir in the spinach and cook until wilted. Season with salt.
  4. Pour lentil mixture into a bowl and top with spinach. Sprinkle the paneer cubes over the spinach and lentils.

With an anti-inflammatory approach to nutrition, Dr. Haver has cracked the code and found an innovative solution that actually works at this time in our lives. The Galveston Diet can help women in menopause lose weight, burn fat, and feel more confident in their skin.

This blog provides general information and discussion about medicine, health and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.

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