High Protein Lentil Daal
Packed with plant-based power, this **High Protein Lentil Daal** is a nutrient-rich twist on a beloved classic. Combining hearty green lentils and creamy red lentils, this flavorful dish is infused with aromatic spices like cumin, turmeric, and coriander, creating a vibrant, satisfying meal. Coconut oil lends a velvety texture, while fresh spinach, tangy lemon juice, and a garnish of cilantro brighten every bite. Quick to prepare in just under an hour, this protein-packed daal is perfect for busy weeknights or meal prep. Serve it with steamed rice or warm naan for a wholesome, comforting dinner that’s as delicious as it is healthy. Perfect for vegans, vegetarians, and anyone seeking a high-protein, gluten-free meal option!
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Recipe Information
Ingredients
- 1 cup Green lentils
- 1 cup Red lentils
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 2 medium Tomatoes, chopped
- 2 cups Spinach, fresh
- 2 tablespoons Lemon juice
- 0.5 cup Fresh cilantro, chopped
Instructions
Rinse both the green and red lentils in cold water until the water runs clear. Drain and set aside.
In a large pot, bring 4 cups of water to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cook uncovered for about 20-25 minutes or until the lentils are tender. Skim off any foam that forms on the surface during cooking.
While the lentils are cooking, heat the coconut oil in a separate pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and ginger to the onions. Cook for another 2 minutes, stirring frequently to prevent burning.
Stir in the turmeric, cumin seeds, coriander powder, and chili powder. Stir well to coat the onions and allow the spices to become fragrant, about 1-2 minutes.
Add the chopped tomatoes to the pan and cook until they begin to break down and create a sauce, about 5 minutes.
Once the lentils are cooked, add the sautéed mixture to the pot of lentils. Stir well to combine all the ingredients.
Add salt and adjust seasoning to taste. Continue to simmer the daal for another 10 minutes to allow flavors to meld together.
Stir in the fresh spinach and lemon juice. Remove from heat once the spinach wilts into the daal mixture.
Garnish with fresh cilantro and serve hot with rice or naan.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3417 mg | 149% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 22.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4599 mg | 98% | |
*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.
