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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A tasty, low-carb chicken and lentil dhal recipe sprinkled with toasted almonds.
1 Heat the oil in a large pan over a high heat. Add the chicken, carrots and courgettes and cook for 5 min, stirring. Add the turmeric, garam masala, ginger, garlic and tomatoes. Cook, stirring occasionally, for 5 min or until the tomato is soft.
2 Add the lentils and stock. Cook, stirring occasionally, for 15–20 min or until the lentils are soft and the stock has reduced by half. Stir in the silverbeet or spinach and allow to wilt for 2 min. Season with freshly ground black pepper.
3 Meanwhile, combine all the ingredients for the almond sprinkle in a small bowl and season with black pepper.
4 Ladle the dhal into shallow serving bowls, top with the almond sprinkle and serve with lime wedges to squeeze over.
For an extra 9g carbs per serving: add an extra 160g canned lentils, rinsed, with the courgettes and carrots.
Calories 309 cal
Kilojoules 1293 kJ
Total fat 14 g
Saturated fat 3.2 g
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