Dairy-Free Dahl de Lentilles
Warm your senses and nourish your body with this *Dairy-Free Dahl de Lentilles*, a wholesome and flavorful twist on the classic lentil curry. This vegan lentil dish combines tender red lentils simmered in a rich medley of aromatic spices like cumin, turmeric, and coriander, perfectly balanced with the tang of canned tomatoes and the brightness of fresh lime juice. A splash of coconut oil lends a subtle, creamy depth without any dairy, making it an ideal option for plant-based diets. Ready in just 45 minutes, this comforting dahl is as easy to make as it is satisfying, offering a high-protein, gluten-free meal that pairs beautifully with rice or naan. Garnished with fresh cilantro, this vibrant recipe is a one-pot wonder you’ll return to time and again for quick weeknight dinners or cozy meal prep sessions.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 1 14 oz can canned diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon, or to taste salt
- 2 tablespoons, chopped fresh cilantro
- 1 for juice lime
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside to drain.
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until the onion is soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Cook for an additional 2 minutes until fragrant.
Add the mustard seeds and cook for about 30 seconds until they begin to pop. Then stir in the ground cumin, turmeric, coriander, and chili powder. Cook for another 2 minutes, stirring constantly to prevent burning.
Add the canned diced tomatoes and their juice to the pot. Stir well, scraping the bottom of the pot to release any spice mixture.
Add the drained lentils and vegetable broth to the pot, and stir well. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 25 minutes or until the lentils are tender and the dahl is thickened.
Season with salt to taste. If you prefer a thinner consistency, you can add more vegetable broth or water.
Stir in the chopped cilantro and squeeze the juice of one lime over the dahl. Mix well.
Serve hot, garnished with additional cilantro if desired. This dahl pairs beautifully with steamed rice or fresh naan.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 33.8 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3269 mg | 70% | |
*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.
