For Dal

2 cups rinsed and drained canned lentils

2 cups diced onion, divided use

2 cups water

3 teaspoons ground turmeric

3 teaspoons ground ginger

2 teaspoons ground cumin

1/4 teaspoon salt

For lamb

3/4 pound lamb cubes cut from leg of lamb

4 teaspoons olive oil, divided use

1 teaspoon minced garlic

1 cup no-salt-added canned diced tomatoes with their juice

Salt and freshly ground black pepper

1/4 cup cilantro leaves (optional garnish)

For dal: Combine lentils, 1 cup diced onion, water, turmeric, ginger, cumin in a sauce pan. Place over medium-high heat and bring to a simmer. Cook 5 minutes or until soft, but not mushy. Add salt. Puree in a food processor or blender until smooth. Divide between two dinner plates.

For lamb: Heat 2 teaspoons olive oil in a medium-size nonstick skillet over medium-high heat. Add remaining 1 cup diced onion and minced garlic and saute for 2 minutes. Add lamb and brown on all sides, about 1 minute. Add tomatoes. Cover with a lid, lower heat to medium. Do not boil. Cook 5 minutes. Stir in remaining 2 teaspoons olive oil. Add salt and pepper to taste. Spoon over the dal on the dinner plates and sprinkle with cilantro leaves.

Yield 2 servings.

Per serving: 655 calories (27% from fat), 19.9 g fat (4.9 g saturated, 8.5 g monounsaturated), 108 mg cholesterol, 56.2 g protein, 65.6 g carbohydrates, 22.2 fiber, 430 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”