Lentil and Sweet Potato Dahl
This lentil and sweet potato dahl is about to become your favourite mid-week staple. It’s easy, super filling and you’ll have plenty of leftovers to reheat the next day, or freeze for next time you're caught short!
The star ingredient
Lentils are rich in protein and fibre meaning they’re super satisfying. They are low in fat, and also low in sodium and high in potassium which is a great combination for lowering blood pressure.
Lentils are a fantastic source of prebiotic carbohydrates. These are fermented in the gut and promote the growth of good gut bacteria. Now good gut health is integral for good digestion, immune function, and plays a huge role in disease risk, and even impacts your mental wellbeing.
Lentils have a really high concentration of polyphenols, actually even higher than other common legumes, such as peas, chickpeas and peanuts according to in vitro studies, and we see the impact of this in population studies which show that those that eat more lentils have reduced risk of many diseases including cancer, cardiovascular disease and diabetes.
(Ganesan & Xu, 2017)
If you have a sensitive gut and don’t consume legumes regularly but want to start eating more lentils take it easy as the high fibre content can make you a little gassy, but there’s nothing wrong with that. Start small and for most people their gut will adapt to the higher fibre content and you’ll experience all the benefits that come with that.
Save this for next week’s meal prep!
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