Low Carb Classic Lentil Dahl
Indulge in the rich, comforting flavors of this **Low Carb Classic Lentil Dahl**, a wholesome twist on the beloved Indian classic. Packed with the hearty goodness of split red lentils, aromatic spices like cumin, turmeric, and coriander, and the creamy richness of coconut milk, this dish strikes the perfect balance between flavor and nourishment. Simmered to perfection with fresh ginger, garlic, and a hint of heat from crushed red pepper flakes, this dahl is both satisfying and naturally low in carbs. Ready in just under an hour, it’s an ideal plant-based option for weeknight dinners. Serve this protein-rich, vegan-friendly lentil dish with a squeeze of fresh lime and a sprinkle of vibrant cilantro for a bowlsful of warmth and nutrition. Perfect for those looking for gluten-free, healthy comfort food!
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Recipe Information
Ingredients
- 200 grams Split red lentils
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Crushed red pepper flakes
- 400 grams Canned tomatoes, chopped
- 200 ml Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Rinse the split red lentils thoroughly under cold running water until the water runs clear. Drain and set aside.
In a large saucepan, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the pan and cook for another 2 minutes until fragrant.
Stir in the ground cumin, turmeric, coriander, and crushed red pepper flakes. Cook for 1 minute, stirring constantly, to bloom the spices.
Add the rinsed lentils to the pan along with the canned chopped tomatoes. Stir well to combine the ingredients.
Pour in 500 ml of water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pan. Let it simmer gently for 25-30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
Add the coconut milk and salt, stirring to incorporate. Simmer for an additional 5-10 minutes to meld the flavors together.
Taste and adjust seasoning if needed. Stir in the chopped fresh cilantro before serving.
Serve the lentil dahl hot with lime wedges on the side for squeezing over. Enjoy!
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 34.1 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3165 mg | 67% | |
*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.
