Portfolio Diet Score: 4 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 2 points
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 0.5 point
Nutrition Information
| Calories | 441.2 kcal | Monounsaturated Fat | 3.0 g |
| Protein | 22.5 g | Polyunsaturated Fat | 6.7 g |
| Soy Protein | 3.6 g | Total Carbohydrate | 65.6 g |
| Bean Protein | 15.4 g | Dietary Fibre | 10.5 g |
| Fat | 11.4 g | Viscous Fibre | 1.8 g |
| Saturated Fat | 1.2 g |
Lentil Curry (inspired by the traditional Indian dish Daal)
Description
Portfolio Diet Score: 4 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 2 points
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 0.5 point
Ingredients
Instructions
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In a medium pot, add 1 cup of water with barley and bring to a boil. Cook barely for approximately 30 minutes or until barley grains are soft.
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In a medium pot, on medium heat, add oil and sauté onions until soft; about 5 minutes.
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When onions are soft, add cumin seeds, minced ginger, minced garlic, water, ground cumin, turmeric, coriander, and red chili powder.
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Add diced tomatoes and lentils.
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Cook all spices with lentils until lentils are soft; approximately 20 minutes.
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Add psyllium husk and finely chopped walnuts and cook for 5 minutes.
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Serve lentil curry over the warm barley and add salt to taste. Garnish with lemon slice and cilantro if desired.
Note
- Barley can be substituted with Barley Khichdi (1/2 serving of Barley Khichdi per 1 serving of Lentil Curry).
- Adjust spice level according to preference.
- Leftovers can be refrigerated for 1-2 days.
English 
French