Vegan | Vegetarian

125 g red lentils

1/2 green chili pepper (or dried chilli pepper)

1 Tomate

1 onion

1/2 Tbsp. olive oil

1 pinch of ginger

1 pinch of cardamom

1 pinch of cumin

1 clove of garlic

½ bunch of parsley

130 g Whole-grain rice

300 g yoghurt 3.5%

1 pinch iodized salt

Cook the rice in lightly salted water and drain.

Wash the lentils and cook in water, covered for approx. 10 minutes. Wash chilli pepper, remove seeds, and sauté in olive oil. Wash the tomatoes and chop finely. Peel onion, dice and sauté in olive oil until translucent. Peel, and chop garlic, add to sauté. Also sauté the diced tomatoes and chilli. Add the onion-vegetable mixture to the lentils and allow to stand for 5-10 minutes.

Generously season to taste with the spices and sprinkle with chopped parsley.

Serve Daal with rice and yoghurt.

Extra tip*

For higher energy needs, the dish may be enriched with 1 tablespoon of sesame seeds.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 606 kcal | Protein 29.5 g | Carbohydrates 93.2 g | Fibre 11.2 g | Fat 11.7 g