Red Lentil Dal with Jicama "Chips"
Dal is a thick Indian lentil stew that’s often served with naan flatbread. You can reduce the grams of carbohydrate by serving this dal with peeled and sliced jicama. It’s a crunchy, slightly sweet vegetable that looks like a potato.
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- Prep time
- 10 min
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- Cook time
- 25 min
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- Servings
- 12 Servings
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- Serving size
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1/3 cup dal, 3 jicama chips
Ingredients
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olive oil
- 1 tsp
- 1 tsp
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small onion (diced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
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fresh ginger (grated)
- 1 tbsp
- 1 tbsp
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dry red lentils
- 2 cup
- 2 cup
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low sodium vegetable broth (low-sodium)
- 3 1/2 cup
- 3 1/2 cup
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soy sauce (reduced-sodium)
- 1 tbsp
- 1 tbsp
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green onion (scallion) (chopped)
- 2
- 2
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jicama
- 1
- 1
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Directions
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Add olive oil to a saucepan over medium heat. Sauté onion, garlic and ginger until onions turn clear (about 4 minutes).
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Add lentils and stir to coat with oil. Add the broth and soy sauce. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
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Pureé the lentils using an immersion blender or food processor and stir in scallions.
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Peel the jicama and slice into nine rounds. Cut each round into quarters. Use the raw jicama to dip into the dal.