Vegan / Vegetarian

125 g red lentils

1/2 green chilli (or dried chilli)

1 tomato

1 onion

1/ tablespoon of olive oil

1 pinch of ginger

1 pinch of cardamom

1 pinch of cumin

1 clove of garlic

1/2 bunch of parsley

130 g brown rice

300 g 3.5% yoghurt

1 pinch of iodised salt

Cook the rice in lightly salted water and drain. Rinse the lentils and simmer them in covered water for approximately 10 minutes. Wash, de-seed, and sauté the chilli in olive oil. Wash and dice the tomato. Peel and dice the onion, then sauté in olive oil. Peel, mince, and sauté the garlic. Sauté the diced tomatoes and the hot chilli as well. Incorporate the onion and vegetable mixture into the lentils and let sit for 5-10 minutes. Season with the spices and top with a sprinkle of chopped parsley. Serve the daal with the rice and yoghurt.

Extra tip*

You can garnish the dish with a spoonful of sesame seeds.

*(Additional calories for individuals with particularly high caloric requirements – such as those in roles requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week)

Energy 606 kcal | Protein 29.5 g | Carbohydrates 93.2 g | Fibre 11.2 g | Fat 11.7 g