Lentil Dahl & Low-Carb Naan

I'm a big fan of Indian food, so much in fact, today I bring a super food, that is both good and rich. Today a friend of mine, is coming to visit, she is Indian but leaves in France, hope she likes my twist.

It is the simplest recipe ever, and to top it off, I made some low-carb "naan" (is not your traditional naan, it is technically an omelet. Let's start.

This recipe yields 4 portions.

Ingredients:

2 cups of dry red lentils

2 cups of spinach

1 onion (chopped)

2 garlic cloves (mashed)

2 tablespoons of cumin seeds

2 tablespoons of turmeric

2 tablespoons of garam masala

1 tablespoon of ground coriander

1 cup of greek yogurt

1/2 stick of butter (or 50 gr. ghee)

8 eggs

Directions:

1. In a pan bring the lentils to a boil and cook until done (appx. 20 to 25 minutes).

2. In another pan, add the butter (or ghee) and sauté onions, garlic, and the spices, for 7 minutes. Then add it to the lentils.

3. Turn the heat off, add the spinach leaves and the yogurt, stir well and cover, let it rest for a few minutes before serving.

4. Separate the whites from the yolks, and beat (with a whisk) the egg whites until a stiff peak is formed. Then slowly incorporate the egg yolks and fold softly.

5. In a nonstick pan, add little rounds of the dough mixture and cook, this will be fluffy like omelets, around 8 puffs, 2 per person.

Tips:

1. Coconut milk can be a substitute for yogurt.

2. Tomatoes and ginger can also be added to the lentils.

Aida