Lunch
Tarka Dal with Tofu, Spinach & Boiled Eggs
Red lentils and tofu with spinach, finished with a spiced ghee tarka and served with two boiled eggs. Without the eggs the protein is about 21 g.
Serves 1. Ready in about 25 minutes.
468.4
Calories
33.2g
Protein
28.5g
Carbs
6.6g
Fibre
27.3g
Fat
Method
- 1
Simmer the lentils with the turmeric, tomato and 350ml water for 15 minutes until soft.
- 2
Add the tofu and spinach and cook 3 minutes until the spinach wilts.
- 3
Heat the ghee, fry the cumin, garlic and onion until golden, then pour over the dal.
- 4
Season and serve.
Swaps and tips
- Use rapeseed oil in place of ghee.
- Serve with a small portion of brown rice.
Around £1.41 per serving at supermarket own-brand prices (estimate).
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