Recipes
Red lentil and silverbeet dahl
A pantry-friendly dahl that turns a bunch of garden silverbeet into a proper meal. Red lentils cook in about 25 minutes with no soaking, and coconut milk makes the dahl rich and creamy. Serve with brown rice or on its own.
Why this supports your hormones
Red lentils supply plant protein and fibre, which slow carbohydrate absorption and support steady blood sugar. The fibre also supports regular bowel movements, which matter for oestrogen clearance. Turmeric and ginger add anti-inflammatory herbs, and silverbeet adds magnesium and folate.
Servings: Make about 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Nutritions per serving
444 kcal, protein 15.9 g, fat 25.6 g, carbs 43.0 g, fibre 7.6 g
1 tbsp coconut oil
1 onion, diced
3 cloves garlic, crushed
3 cm piece of fresh ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
200 g split red lentils, rinsed
1 x 400 ml can coconut milk
600 ml water or vegetable stock
200 g silverbeet leaves, shredded
Juice of 1 lemon
Fresh coriander, to serve
Salt to taste
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