Low Carb Rote Linsen-Dal
Experience the comforting flavors of traditional Indian cuisine with a modern twist in this Low Carb Rote Linsen-Dal recipe. Packed with protein-rich red lentils and infused with aromatic spices like cumin, turmeric, and cinnamon, this hearty dish is simmered in creamy coconut milk and vegetable broth for an irresistibly flavorful base. Fresh spinach adds a vibrant touch, while a squeeze of lemon juice and a garnish of cilantro brighten every bite. Perfect for those seeking a low-carb alternative, this dal pairs beautifully with cauliflower rice or stands alone as a satisfying, healthy meal. Ready in under an hour, this recipe combines simple ingredients and bold nutrition for a guilt-free culinary delight that’s sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 200 grams Red lentils
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 Cinnamon stick
- 2 tablespoons Tomato paste
- 400 milliliters Coconut milk (full-fat)
- 500 milliliters Vegetable broth
- 100 grams Spinach, fresh
- 20 grams Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice, freshly squeezed
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain and set aside.
Heat the coconut oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic, grated ginger, and cumin seeds to the pot. Stir and cook for 1-2 minutes until the spices are fragrant.
Stir in the ground turmeric, ground coriander, and cinnamon stick. Cook for another minute, ensuring the spices are well incorporated with the onions.
Add the tomato paste and continue to stir for another 2 minutes until it is evenly distributed.
Pour in the coconut milk, vegetable broth, and drained red lentils. Stir to combine and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes, or until the lentils are tender and the dal has thickened to your liking. Stir occasionally to prevent sticking.
Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes.
Season the dal with salt and black pepper to taste. Remove and discard the cinnamon stick.
Stir in the freshly squeezed lemon juice and adjust the seasoning if necessary.
Garnish with chopped fresh cilantro before serving.
Serve the dal warm. It can be enjoyed on its own or with a side of cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 34.6 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3987 mg | 85% | |
*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.
