Coconut and lentil dahl
ratings |
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Preparation time: 20 min
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Cooking time: 30-40 min
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8-10 kid portions
Dietitian’s note:Help increase the plant-based proteins in your child’s diet with this high-fibre meal!
- Rosemary Mulrooney, RD | Dietitian at Abbott Nutrition
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- Vegetarian Respects a lacto-ovo-vegetarian diet
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- Gluten-free For children with celiac disease or gluten intolerance
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WHAT YOU NEED
- 235 mL (1 bottle) Vanilla PediaSure Complete®
- 3 garlic cloves, peeled and chopped
- 10 mL (2 tsp) olive oil
- 2.5 mL (½ tsp) salt
- 2.5 mL (½ tsp) ground cumin
- 5 mL (1 tsp) curry powder
- 5 mL (1 tsp) smoked paprika
- 5 mL (1 tsp) chili powder
- 5 mL (1 tsp) ground turmeric
- 2 large tomatoes, cut into small pieces
- 300 g (⅓ bag) dry red lentils (split)
- 400 mL (1 can) coconut milk
- Water (as needed)
NUTRITION FACTS
Serving size: 1/8 of recipe
- Calories272
- Fat12 g
- Iron5 mg
- Carbohydrate32 g
- Dietary fibre5 g
- Protein12 g
HOW TO MAKE IT
- Over medium heat, cook chopped garlic in olive oil for 1-2 minutes. Add spices and cook until fragrant. Stir in chopped tomatoes and let cook for 2 minutes.
- Stir in lentils followed by the coconut milk and PediaSure Complete®.
- Bring the mix to a simmer.
- Leave to cook, uncovered, for about 30-40 minutes until thick and creamy – making sure to stir it every
10-15 minutes. Add water if the mix is sticking or drying out. - Once cooked, stir through and serve over cooked rice.
TIP
- Swap the rice for naan bread. Discovering new flavours from different cultures is a great way to keep meal time interesting!
Nutrition Information of recipe was calculated with original PediaSure Complete® formulation.
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