Lunch: 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.

Ingredients

1 tsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 Tbsp grated ginger
2 cups dry red lentils
3 1/2 cups low-sodium vegetable broth
1 Tbsp reduced-sodium soy sauce
2 scallions, chopped
1 bulb jicama 

Instructions

Add olive oil to a saucepan over medium heat. Sauté onion, garlic and ginger until onions turn clear (about 4 minutes). 
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. 
Pureé the lentils using an immersion blender or food processor and stir in scallions. 
Peel the jicama and slice into nine rounds. Cut each round into quarters. Use the raw jicama to dip into the dal. 
Chef Tip: No jicama? Use another nonstarchy vegetable to dip into the lentil pureé. Whole wheat pita chips also pair well with dal if the additional carbohydrate fits in your meal plan.
Choices: 1 Starch, 2 Nonstarchy Vegetable

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