Paleo Dahl de Lentilles
Discover the rich, velvety flavors of Paleo Dahl de Lentilles, a wholesome and aromatic twist on traditional lentil curry. Packed with nutrient-rich red lentils, creamy coconut milk, and a vibrant blend of spices like turmeric, cumin, and curry powder, this dish is the perfect combination of hearty and healthy. The addition of fresh ginger, garlic, and cilantro elevates the flavor profile, while a splash of lemon juice adds just the right amount of tangy brightness. Ready in under 45 minutes, this gluten-free, dairy-free recipe is a satisfying choice for anyone following a paleo diet or simply craving a plant-based comfort food. Serve it as a warming main dish or a flavorful side, and let the cozy, spiced aromas fill your kitchen! Perfect for casual weeknight dinners or make-ahead meal prep, this dahl is truly soul-soothing.
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Recipe Information
Ingredients
- 1 cup Red Lentils
- 1 can Coconut Milk
- 2 cups Water
- 1 medium Onion
- 3 large Garlic Cloves
- 1 inch Fresh Ginger
- 1 large Tomato
- 2 tablespoons Coconut Oil
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ground Coriander
- 1 teaspoon Mustard Seeds
- 1 tablespoon Curry Powder
- 1 teaspoon Sea Salt
- 0.5 teaspoon Black Pepper
- 0.25 cup Fresh Cilantro
- 1 tablespoon Lemon Juice
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Chop the onion, mince the garlic cloves, and grate the fresh ginger. Dice the tomato into small pieces.
In a large pot, heat the coconut oil over medium heat.
Add the cumin seeds and mustard seeds, and cook until they start to pop, about 1 minute.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes, until fragrant.
Add the diced tomato and cook until it softens, about 3 minutes.
Stir in the turmeric powder, ground coriander, and curry powder. Cook for 1-2 minutes to toast the spices.
Pour in the red lentils, coconut milk, and water, stirring well to combine all ingredients.
Season with sea salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the lentils are tender and creamy, stirring occasionally.
Once cooked, taste and adjust seasoning if needed.
Remove from heat and stir in the freshly chopped cilantro and lemon juice.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6205 mg | 270% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 54.4 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1950 mg | 41% | |
*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.
