Indian 45 min

Chicken and Lentil Dal

Name: Chicken and Lentil Dal
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless chicken thighs, diced; 1 cup red lentils, rinsed; 3 tablespoons ghee; 1 large onion, diced; 4 cloves garlic, minced; 1.5-inch ginger, grated; 1 teaspoon cumin seeds; 2 teaspoons curry powder; 1 teaspoon turmeric; 1 can (14 oz) coconut milk; 2 cups chicken broth; 2 cups fresh spinach; Juice of 1 lime; Salt to taste; Fresh cilantro for serving

high-proteingluten-freedairy-freehealthy

Ingredientsfor 2

420

Cal

38g

Protein

26g

Carbs

18g

Fat

11.5 lbs boneless chicken thighs, diced
21 cup red lentils, rinsed
33 tablespoons ghee
41 large onion, diced
54 cloves garlic, minced
61.5-inch ginger, grated
71 teaspoon cumin seeds
82 teaspoons curry powder
91 teaspoon turmeric
101 can (14 oz) coconut milk
112 cups chicken broth
122 cups fresh spinach
13Juice of 1 lime
14Salt to taste
15Fresh cilantro for serving

Order ingredients on Instacart

Instructions

1
Heat ghee in a large pot over high heat. Brown chicken pieces for 5–6 minutes. Remove. Add cumin seeds and sizzle 30 seconds. Add onion, cook 6 minutes. Add garlic, ginger, curry powder, and turmeric. Cook 2 minutes.
2
Add lentils, coconut milk, and broth. Bring to a boil, reduce heat, and simmer for 20 minutes until lentils are completely soft. Return chicken to the pot and cook 10 more minutes.
3
Stir in spinach until wilted. Add lime juice and season with salt. The dal should be thick and creamy with tender chicken throughout. Garnish with cilantro. Serve with basmati rice or naan.