Tomato Lentil Dal

Tomato Lentil Dal

Serves 4

1 tablespoon olive oil
1 onion, chopped
2 tablespoons peeled and grated ginger
4 cloves minced garlic
1 teaspoon ground cumin
½ teaspoon ground coriander
1 can 14oz crushed tomatoes (no salt)
1 cup dried brown lentils, rinsed
½ teaspoon salt
1 tablespoon fresh lemon juice
¼ cup chopped cilantro
1 tablespoon unsweetened shredded coconut

Heat oil in a medium saucepan, add onion cook for five minutes stirring as needed.
Add ginger, garlic, cumin and coriander cook for about a minute. Next add lentils, tomatoes and 4 cups of water. Bring to a boil and then reduce heat, cook for about 40 minutes, until lentils are soft. Spoon about 2 cups of lentils with a little liquid into a food processor or blender. Blend until smooth and then return the blended soup back to the pan. Stir in cilantro, lemon juice and coconut.

Nutritional info per 1.5 cup serving
Calories 261
Fat 6.25
Cholesterol 0
Sodium 315
Carbohydrate 38
Fiber 17.5
Protein 15.25

W.W. Points 5
The Daily Plate

Dry roasted wasabi edamame

These wasabi flavored edamame may have a couple more calories and a gram more fat than the average wasabi peas however, the upside is they are dry roasted rather than fried, have less saturated fat, no trans fats, no cholesterol, less sodium, less carbs, more fiber and a lot more protien than the average wasabi pea. Making your snack time calorie spending a little more nutritous and a little less empty. So what are you waiting for? Go ahead, get your snack on.

GET YOURS HERE

Nutritional info, per 1/4 cup serving (30g)
Calories 130
Calories from fat 40
Fat 4.5
Cholesterol 0
Sodium 130mg
Carbohydrates 9
Fiber 7
Sugar 1
Protien 14

W.W. points 2
The Daily Plate

Egg white salad

Serves 2

6 large hard boiled eggs, organic cage free with omega 3
2 tablespoons shallots (finely chopped)
3 tablespoons celery (finely chopped)
1/4 teaspoon curry powder
1.5 tablespoons spectrum brand light canola mayo
Salt and pepper to your taste

Hard-boiling eggs
Place room temperature eggs in a large pot; fill pot with cold water covering the eggs plus about one more inch of water. Add 2 teaspoons of salt to the water. Bring the pot of water (with eggs) to a boil. Once water has reached a boil allow eggs to cook for 1 minute more. Then turn off stove, cover with the lid and remove the pot from stove. Let the covered pot sit for about 23 minutes. Next uncover, drain hot water and run cold water over the eggs till cooled. Peel eggs and discard yolks.

Combine all ingredients in a bowl and mash well with a fork or wooden spoon. I always find this salad tastes even better the next day.


PAIRS WELL WITH...
Kavli 5 grain crispbread
Sandwiched between two slices of yummy whole grain bread
Lettuce cups

*NOTE
If your not so fond of chopped or sliced raw onions then soak the chopped onion in ice water for about 15 minutes this slows down the compounds that give onions their pungency.

Nutritional info, per serving
Calories 96.75
Calories from fat 22.5
Fat 3
Saturated fat 0
Cholesterol 0
Sodium 280
Carbohydrates 2.9
Fiber .65
Sugar .73
Protien 15

W.W. Points 2
The Daily Plate