- Preparation time: 20 min
- Cooking time: 30-40 min
- 8-10 Kid portions
Coconut and lentil dahl
Dietitian’s note: Help increase the plant-based proteins in your child’s diet with this high-fibre meal!
Rosemary Mulrooney, RD | Dietitian at Abbott Nutrition
Vegetarian Respects a lacto-ovo-vegetarian diet
Gluten-free For children with celiac disease or gluten intolerance
WHAT YOU NEED
- 235 mL (1 bottle) Vanilla PediaSure Complete®
- 3 garlic cloves, peeled and chopped
- 10 mL (2 tsp) olive oil
- 2.5 mL (½ tsp) salt
- 2.5 mL (½ tsp) ground cumin
- 5 mL (1 tsp) curry powder
- 5 mL (1 tsp) smoked paprika
- 5 mL (1 tsp) chili powder
- 5 mL (1 tsp) ground turmeric
- 2 large tomatoes, cut into small pieces
- 300 g (⅓ bag) dry red lentils (split)
- 400 mL (1 can) coconut milk
- Water (as needed)
HOW TO MAKE IT
- Over medium heat, cook chopped garlic in olive oil for 1-2 minutes. Add spices and cook until fragrant. Stir in chopped tomatoes and let cook for 2 minutes.
- Stir in lentils followed by the coconut milk and PediaSure Complete®.
- Bring the mix to a simmer.
- Leave to cook, uncovered, for about 30-40 minutes until thick and creamy – making sure to stir it every
10-15 minutes. Add water if the mix is sticking or drying out. - Once cooked, stir through and serve over cooked rice.
NUTRITION FACTS
Serving size: 1/8 of recipe
Calories 272
Fat 12 g
Iron 5 mg
Carbohydrate 32 g
Dietary fibre 5 g
Protein 12 g
TIP
- Swap the rice for naan bread. Discovering new flavours from different cultures is a great way to keep meal time interesting!
Nutrition Information of recipe was calculated with original PediaSure Complete® formulation.
Share this recipe