Chana Dal with Roasted Tomatoes, Zucchini, Spinach, and Toasted Almonds
Light, healthy and tasty, this Chana Dal recipe, delicately flavored with fresh lemon and thyme, is also protein and nutrient packed.
Servings: 6
Calories: 299kcal
Ingredients
Chana Dal:
- 2 Cups dried chana dal (split chickpeas), rinsed, soaked for 1 hour and then drained
- 4 Cups water
- 2 vegetable bullion cubes
Veggies:
- 2 Cups cherry tomatoes cut in half
- 1 large zucchini quartered and sliced
- 1/2 lemon sliced
- 3 sprigs fresh thyme
- 4 Cups fresh spinach chiffonade
- salt and pepper to taste
- 2 Tbsp. olive oil
Garnish:
- 1/4 Cup sliced almonds toasted
Instructions
- Preheat the oven to 425°F
- Place the drained chana dal, 4 cups water, and 2 vegetable bullion cubes In a medium sized stock pot. bring to a boil and reduce to simmer. Simmer for 30-40 minutes or until chana dal is tender.
- While the chana dal is cooking- In a large bowl toss the zucchini, tomatoes, lemon slices, thyme, olive oil, salt, and pepper until well coated. Empty into a baking dish or sheet pan. Roast for 20-30 minutes or until done. Discard the lemon slices and thyme sprigs.
- When the chana dal is done- add the tomato/zucchini mixture and spinach to the pot. Stir to combine. Check seasoning and garnish with toasted sliced almonds.
Nutrition
Calories: 299kcal | Carbohydrates: 43g | Protein: 12g | Fat: 9g | Sodium: 260mg | Potassium: 404mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2250IU | Vitamin C: 32.2mg | Calcium: 162mg | Iron: 3.8mg