Low GI, high protein, vitamin C rich for you flu infected people...
Ingredients:Macadamia oil or avocado oil mixed with a little coconut oil
2 large brown onions, chopped
6 garlic cloves, crushed
3 teaspoons fresh ginger, grated
2 bay leaves
1 tin red lentils rinsed
1 tin coconut milk
4 teaspoons Indian or Shri Lankan curry powder
2 teaspoons tumeric
6 cups vegetable stock
1 red capsicum, chopped
4 cups spinach, chopped
2 large sweet potatoes
Cooking:1. Fry onions, ginger and bay leaf in oils until soft.
2. Add lentils, curry powder and tumeric and fry for 2 minutes, stirring continuously.
3. Pour in stock, add sweet potato and capsicum and then throw in the coconut milk.
4. Cook on a low heat for 30 minutes, stirring to ensure that the dahl doesn't stick to the pan. Add more stock or water as necessary.
5. Add spinach at the end of cooking and stir through for 2 minutes before removing from the heat.
I also added my homemade flat bread that takes about 2 minutes to prepare and cook. (I used buckwheat flour this time for the nutty flavour and protein).
Click on this link for the easiest, yummiest yeast free flat bread around...
Or you can serve with cauliflower rice!
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