Paleo Rote Linsen-Dal
Savor the rich and comforting flavors of this Paleo Rote Linsen-Dal, a nutritious twist on the classic red lentil dish that's perfect for anyone embracing a paleo lifestyle. Packed with wholesome ingredients like red lentils, creamy coconut milk, and a fragrant blend of warming spices including turmeric, cumin, and cinnamon, this recipe delivers bold, satisfying taste in every bite. Fresh tomatoes and a spritz of lemon juice brighten the dish, while garlic, ginger, and cilantro add layers of vibrant flavor. Quick and easy to make, this gluten-free and dairy-free recipe is ready in just 45 minutes, making it an ideal choice for busy weeknight meals or cozy gatherings. Whether served as a hearty main or alongside your favorite paleo sides, this simple yet flavorful lentil dal is sure to impress and nourish.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 unit Cinnamon stick
- 2 medium Tomatoes, diced
- 1 cup Coconut milk
- 2 cups Water
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro, chopped
- 1 unit Lemon, juiced
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside to drain.
Heat the coconut oil in a large pot over medium heat. Once melted, add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.
Add the finely chopped onion and sauté for 5-7 minutes until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add turmeric powder, coriander powder, and the cinnamon stick to the pot, stirring well to coat the onions with the spices.
Add the diced tomatoes and cook for 3-4 minutes until they soften, stirring occasionally.
Add the rinsed lentils, coconut milk, water, and salt to the pot. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the lentils are tender and the mixture has thickened.
Remove the cinnamon stick from the dal.
Stir in the chopped cilantro and lemon juice, adjusting salt to taste if necessary.
Serve the dal hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 36.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2209 mg | 47% | |
*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.
