Lentils are one of those tricky little foods for diabetics. They're carby, like most beans, but also have a lot of fiber and a low glycemic index. Which in non-diabetes terms means I can eat them!
Unfortunately, gluten is still not part of the diet during this detox, but I'll share the 5-minute Naan bread anyway because it really is sooooo good with this dish.
Red Lentil Pumpkin Dal
3/4 c red lentils
1 medium onion, chopped
2 garlic cloves, chopped
1 can tomato paste
1/2 c pumpkin puree
1 tbsp curry powder
1 tbsp tikka masala spice blend
1 c veggie broth
1 handful of cilantro
salt and pepper
Plain yogurt (optional)
1. Heat up oil in pan over medium-high heat. Add onions and garlic. Cook until translucent.
2. Add red lentils and saute for a few minutes until lentils' color deepens slightly. Mix in spices and seasonings.
3. Add pumpkin, tomato paste, and veggie broth. Stir well. Turn down heat to medium low and allow to simmer for about 40 to 45 minutes or until lentils are soft and most of the broth has been incorporated.
4. Allow the lentils to cool down slight before adding chopped cilantro. Top with a dollop of plain yogurt to finish.
Adapted from Edible Perspective
1/2 large egg or 2 tbsp egg whites
4 tbsp milk of choice
1/4 c flour of choice
1/2 tsp garlic powder
1/2 tsp curry powder
- Heat a small sauté pan over medium heat with a little oil.
- In a bowl, whisk together the ingredients. The batter will be runny. Add more milk if needed.
- Pour into the heated pan and turn the pan so it’s evenly spread around. Let cook for about 2-3min, until bubbles form on top and able to be flipped.
- With a large spatula, carefully flip and cook for another 2-3min, or until golden brown.
- Eat right away, or let cool, wrap tightly and refrigerate.