Lentil dahl is a new favourite at our house for dinner. It makes for a nutritious but satisfying meal and the leftovers usually taste even better after they sit in the fridge overnight. John loves to take them to work for his lunch. I’ve been wanting to add some protein rich but meat-free meals to my diet. That means dinners with lots of beans, peas and lentils. An added bonus to their protein content is resistant starch. Both great additions to your diet for weight loss without feeling starved!
Lentils are also loaded with “good” carbs, fibre and are low in calories. Dried lentils are inexpensive, and they cook quickly, making them perfect to toss in soups. For a dahl it is best to use red lentils as they become thick and a little mushy. Green and brown lentils hold their shape better for stews.