High Protein Dahl de Lentilles
Elevate your weeknight dinners with this delicious and nutrient-packed **High Protein Dahl de Lentilles**, a vibrant twist on the classic lentil curry. Featuring a hearty blend of green and red lentils, this dish is infused with aromatic spices like turmeric, cumin, and coriander, creating a rich and warming flavor profile. Coconut milk adds creaminess, while fresh spinach and cilantro bring a pop of freshness to every bite. Ready in under an hour, this satisfying vegan recipe is both high in plant-based protein and naturally gluten-free, making it perfect for a healthy and balanced meal. Pair it with fluffy basmati rice or warm naan bread for a comforting dinner that's sure to become a new favorite. Whether you're meal-prepping or feeding your family, this flavor-packed dahl ticks all the boxes for nutrition, taste, and simplicity.
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Recipe Information
Ingredients
- 200 g Green lentils
- 100 g Red lentils
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Carrot, diced
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 400 ml Canned coconut milk
- 500 ml Vegetable broth
- 100 g Spinach leaves, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse both the green and red lentils 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 for about 5 minutes, or until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the diced carrot, turmeric, cumin, coriander, and cayenne pepper, stirring well to combine the spices with the vegetables, and cook for another 2 minutes.
Mix in the tomato paste, stirring constantly for about 1 minute.
Add the drained lentils to the pot, then pour in the coconut milk and vegetable broth. Stir well to combine everything.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the lentils are soft and the mixture has thickened. Stir occasionally to prevent sticking.
Once the lentils are cooked, add the chopped spinach, stirring until wilted, which should take about 2 minutes.
Stir in the chopped cilantro, lime juice, salt, and black pepper. Taste and adjust seasoning if necessary.
Serve hot with a side of steamed rice or warm naan bread.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3759 mg | 163% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 37.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 4538 mg | 97% | |
*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.
