The First-Time Mom's Pregnancy Cookbook: A Nutrition Guide, Recipes, and Meal Plans for a Healthy Pregnancy by Lauren Manaker MS RDN LDN CLEC CPT

Author:Lauren Manaker MS RDN LDN CLEC CPT [Manaker MS RDN LDN CLEC CPT, Lauren]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-05-31T22:00:00+00:00

Per serving: Calories: 559; Total Fat: 25g; Saturated Fat: 6g; Cholesterol: 146mg; Sodium: 540mg; Carbohydrates: 54g; Fiber: 9g; Protein: 32g

Creamy Coconut-Lentil Dal

DAIRY-FREE, GLUTEN-FREE

SERVES 4

PREP TIME: 5 minutes / COOK TIME: 20 minutes

Worried about hypertension and high blood pressure? Work on increasing your potassium intake by eating dishes like this one that include high-potassium plant sources, such as lentils, spinach, and squash. If using store-bought broth, be aware of the potentially higher sodium content and consider not adding any more salt.

1 tablespoon coconut oil

3 cups diced butternut squash

½ onion, diced

3 cups Slow Cooker Beef Bone Broth or store-bought

1 cup red lentils, rinsed and drained

1 cup minced fresh spinach

1 (5-ounce) can coconut cream

2 teaspoons brown mustard

2 teaspoons fresh lemon juice

½ teaspoon salt

½ teaspoon ground turmeric

½ teaspoon ground cumin

1. In a large pot, melt the coconut oil over medium heat. Add the squash and onion and cook for 5 minutes, until the onion is translucent.

2. Add the broth, lentils, spinach, coconut cream, mustard, lemon juice, salt, turmeric, and cumin and bring to a boil. Cover, reduce the heat to a simmer, and cook for 10 minutes, until the lentils are tender.

3. Ladle into bowls and serve warm.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.