Although canned lentils are recommended for a SIBO restricted diet, I find that small 1/2 – 1 cup portions of this dal, work for me without any digestive issue. I didn’t reintroduce lentils until 3-4 months after a very strict SIBO bi-phasic diet protocol and at that time only 1/2 cup servings. I would recommend trying a small portion for yourself once you’ve had some success and see how you feel. Lentils are a wonderful source of protein and fiber. This recipe consistently comes out fab and my entire family loves it. It’s comfort food and tummy soothing. Enjoy!

2 cups red lentils

1 cup yellow lentils

1 bunch coriander, chopped

1 – 2 chili peppers (depending on spice preference), chopped

Finger-length piece of ginger, diced small

2 tsp salt

1 tbsp paprika

3/4 tsp turmeric

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp garam masala

1/4 tsp ground fenugreek

1/2 tsp dried fenugreek leaves

A pinch of asafoetida

1/2 tsp ground mustard powder

Pepper to taste

4 tbsp coconut oil

1 tsp garlic infused olive oil

1. To a large stock pot add lentils, coriander, chilis, and spices.
2. Cover with water – maybe 8- 10 cups.
3. Bring pot to a boil and then simmer uncovered over medium to medium low heat for a couple of hours (2-3.)
4. When the lentils are finished cooking prepare the ginger. In a frying pan, cook diced ginger in coconut oil until ginger begins to brown.
5. Add 1 tsp of garlic infused olive oil, coconut oil and ginger over dal, stir and serve.