Turmeric Coconut Dahl with Greens
20 minGluten-freeLuteal phaseWomen 35+VeganVegetarianLess inflammationStovetopAnti-inflammatoryDairy-freeHormone balanceMenstrual phaseGut health
Servings:
2
·
Ingredients
- —1 cup Red lentils, dry
- —400 ml Coconut milk, canned
- —2 cups water
- —1 tsp Turmeric, ground
- —1 tsp Ginger, ground
- —1 tsp Cumin seed
- —2 cup Spinach, raw
- —Juice of 1/2 lemon
- —Cilantro, salt
Method
- 01In a saucepan, combine the rinsed red lentils, coconut milk, water and all the spices. Bring to a boil over medium heat, stirring regularly — coconut milk can stick to the bottom.
- 02Reduce the heat to low and simmer for 15 minutes, stirring occasionally. The lentils are done when they have completely broken down into the sauce — the dahl should be thick and creamy.
- 03Two minutes before the end, stir in the spinach. It will reduce to about a fifth of its original volume — that is completely normal.
- 04Squeeze in lemon juice and season with salt. Serve with chopped cilantro — it adds freshness and balances the richness of the coconut milk.
Why this works
Plant protein and fibre support estrogen clearance; coconut MCTs steady blood sugar; turmeric reduces inflammation that worsens menopausal symptoms.
Nutrition (per serving)
760
kcal
28.4g
protein
45.2g
fat
70g
carbs