Dahl de Lentilles
Dive into the comforting warmth of *Dahl de Lentilles*, a rich and hearty Indian-inspired lentil dish that's as nutritious as it is flavorful. Featuring tender red lentils simmered with aromatic spices like cumin, turmeric, and garam masala, this dish delivers a vibrant blend of earthy and tangy flavors. A touch of fresh ginger and garlic enhances the depth, while spinach leaves add a pop of color and nutrients. The addition of lemon juice brings a bright, citrusy finish, perfectly balanced by the creamy texture of the lentils. Ready in under an hour, this easy vegetarian recipe pairs beautifully with fluffy rice or warm naan for a satisfying, wholesome meal the whole family will love. Perfect for cozy weeknight dinners or meal prep, this gluten-free and protein-packed dish is a must-try for lentil enthusiasts!
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Recipe Information
Ingredients
- 200 grams red lentils
- 750 milliliters water
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 400 grams canned tomatoes, chopped
- 100 grams fresh spinach leaves
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
In a large pot, heat the ghee or vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, and garam masala. Stir well to coat the onions, garlic, and ginger with the spices.
Pour in the chopped canned tomatoes along with their juice, stirring to combine with the spiced mixture.
Add the rinsed red lentils and water to the pot. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the lentils are tender and the mixture has thickened.
Stir in the fresh spinach leaves and allow them to wilt in the hot mixture.
Season the dahl with salt and black pepper. Adjust the seasoning to taste.
Stir in the lemon juice just before serving to add a fresh tangy flavor.
Garnish with freshly chopped coriander leaves.
Serve hot with cooked rice or warm naan bread.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 21.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
