Low Fat Dahl de Lentilles
Delight your taste buds with this hearty and nutritious **Low Fat Dahl de Lentilles**, a comforting Indian-inspired dish that's perfect for healthy weeknight meals. Made with tender red lentils, aromatic spices like cumin, turmeric, and coriander, and a hint of fresh ginger and garlic, this recipe is a flavorful yet wholesome favorite. The addition of tomatoes creates a rich, savory base, while a splash of lemon juice and chopped cilantro brighten up the dish with a zesty, herby finish. Ready in under an hour, this low-fat vegan lentil curry is not only easy to prepare but is also brimming with plant-based protein and fiber. Perfectly paired with steamed rice or soft flatbreads, this dahl satisfies both your hunger and your health goals. Quick, delicious, and guilt-free, this recipe is ideal for meal preppers and spice lovers alike!
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Recipe Information
Ingredients
- 250 g Red lentils
- 1.5 liters Water
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 2 medium, chopped Tomato
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Cilantro
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil (optional)
Instructions
Rinse the red lentils under cold water until the water runs clear. This helps to remove any dirt and excess starch.
In a large pot, combine the rinsed lentils with 1.5 liters of water. Bring to a light boil over medium heat.
Reduce the heat to low, cover partially, and simmer the lentils for about 20 minutes or until they are tender but not mushy. Skim off any foam that forms on the surface.
While the lentils are cooking, heat a non-stick frying pan over medium heat. If using, add the olive oil. Add the cumin seeds and toast them until fragrant, about 30 seconds.
Add the chopped onion to the pan and sauté for about 5 minutes, or until the onion is translucent.
Stir in the garlic and ginger, cooking for an additional 2 minutes until they are fragrant.
Add ground turmeric, coriander powder, and red chili powder. Mix well and sauté for 1 more minute.
Add the chopped tomatoes to the spice mixture and cook for another 5 minutes, or until the tomatoes soften and break down into a sauce.
Transfer the tomato and spice mixture into the pot with the cooked lentils. Stir well to combine.
Season the dahl with salt and cook on low heat for another 10 minutes, allowing all the flavors to meld together.
Turn off the heat, stir in the lemon juice, black pepper, and chopped cilantro.
Serve the dahl hot, accompanied by steamed rice or flatbreads, if desired.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4781 mg | 208% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 32.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1865 mg | 40% | |
*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.
