High Protein Classic Lentil Dahl
Satisfy your craving for comfort and nutrition with this High Protein Classic Lentil Dahl—a flavorful, plant-based masterpiece that’s both hearty and healthy. Packed with protein-rich red lentils and infused with aromatic spices like turmeric, cumin, and garam masala, this creamy dish is elevated with a splash of coconut milk for a luscious texture. Fresh ginger, garlic, and tomato add vibrant depth, while a garnish of cilantro and a squeeze of lime bring fresh, zesty notes to each serving. Perfect for meal prep or a nourishing family dinner, this easy-to-make recipe comes together in just under 45 minutes, making it a go-to option for busy weeknights. Serve it steaming hot with rice, naan, or enjoy it solo for a satisfying vegan meal loaded with flavor and nutrients!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 1 medium, finely chopped Onion
- 4 finely minced Garlic cloves
- 1 tablespoon, freshly grated Ginger
- 1 large, chopped Tomato
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Chili powder
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon or to taste Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 cut into wedges Lime
- 2 tablespoons Coconut oil
Instructions
Rinse the red lentils under cold water until the water runs clear to remove excess starch.
In a large pot, heat the coconut oil over medium heat. Once hot, add the chopped onions and sauté for about 5 minutes until they begin to soften and turn translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the chopped tomato to the pot and cook until the tomato begins to break down, about 3 minutes.
Stir in the turmeric, ground cumin, ground coriander, garam masala, and chili powder, cooking for 1 minute to release their aromatic flavors.
Add the rinsed lentils to the pot and stir well to coat them in the spice mixture.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently.
Cover the pot and let the dahl cook for about 20 minutes, or until the lentils are tender and have absorbed most of the liquid.
Stir in the coconut milk and salt, adjusting the seasoning to taste. Let the dahl simmer for another 5 minutes until it reaches your desired consistency.
Remove from heat and sprinkle chopped fresh cilantro over the top.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6441 mg | 280% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 56.7 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3462 mg | 74% | |
*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.
