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| Cook | 45 min |
Method
Heat oil in a large saucepan over a medium heat. Add the onion. Cook, stirring, until softened. Add the garlic, ginger, turmeric, garam masala and chilli (if using). Cook, stirring, for 1 minute or until the spices smell fragrant.
Add the lentils, cauliflower, beans, carrot, tomato and 4 cups of water to the saucepan and stir well. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 30 to 35 minutes, or until the lentils are very soft.
Serve and enjoy.
TIP: If you prefer a less spicy dahl, omit the chilli powder.
If you have dairy units to spare, enjoy with 2 tablespoons of Chobani, low fat Greek yoghurt.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.9 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 337 |
| Protein | 19.1 g |
| Total fat | 5.4 g |
| - Saturated fat | 0.8 g |
| Total carbohydrates | 42.4 g |
| - Total sugars | 9.8 g |
| Fibre | 14.6 g |
| Sodium | 33 mg |
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