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Chicken and lentil dhal

Looking to keep carbs down at dinnertime? Try our warming chicken and lentil dhal recipe which has been sprinkled with toasted almonds.

Serves 4

Prep Time 15min

Cooking Time 30min


    • 1tbsp sunflower oil
    • 400g lean chicken mini breast fillets, chopped
    • 2 large carrots, diced
    • 2 medium courgettes, diced
    • 2tsp ground turmeric
    • 2tsp garam masala
    • 1tbsp finely grated fresh ginger
    • 1 garlic clove, crushed
    • 4 medium tomatoes, diced
    • 400g can lentils, drained and rinsed
    • 500ml very low salt gluten-free chicken stock
    • 150g chard leaves, white stalks removed, chopped, or 150g baby spinach
    • Lime wedges, to serve

For the almond sprinkle:

  • 30g flaked or slivered almonds, toasted
  • 4tbsp fresh coriander sprigs
  • 2tbsp chopped fresh flatleaf parsley


    1. Heat the oil in a large pan over a high heat. Add the chicken, carrots and courgettes and cook for 5 min, stirring. Add the turmeric, garam masala, ginger, garlic and tomatoes. Cook, stirring occasionally, for 5 min or until the tomato is soft.
    2. Add the lentils and stock. Cook, stirring occasionally, for 15–20 min or until the lentils are soft and the stock has reduced by half. Stir in the chard or spinach and allow to wilt for 2 min. Season with freshly ground black pepper.
    3. Meanwhile, combine all the ingredients for the almond sprinkle in a small bowl and season with black pepper.
    4. Ladle the dhal into shallow serving bowls, top with the almond sprinkle and serve with lime wedges to squeeze over.

TIP: For an extra 9g carbs per serving: add an extra 160g canned lentils, rinsed, with the courgettes and carrots.

This recipe has been adapted from CSIRO Low-Carb Every Day by Professor Grant Brinkworth and Pennie Taylor. 

Nutrition per serving

Read more on how we calculate nutrition.
309 27g 14g 3.2g 6g 6.2g 0.8g 75mg 13g 4.2mg

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