Soy-Free Dahl de Lentilles
Indulge in the comforting flavors of 'Soy-Free Dahl de Lentilles,' a rich, creamy lentil curry that’s both vegan-friendly and free of soy for those with dietary preferences or allergies. This wholesome dish combines tender red lentils with aromatic spices like cumin, coriander, and turmeric, perfectly complemented by the natural creaminess of coconut milk. Fresh ginger and garlic infuse every bite with warmth, while zesty lemon juice and a sprinkle of cilantro brighten the flavor profile. Ready in under an hour, this protein-packed dahl is an ideal option for hearty weeknight meals or luxurious vegan feasts, best served with fluffy rice or warm flatbreads. Perfect for lovers of plant-based cuisine, this recipe is both nutritious and soul-satisfying.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 large Tomato, chopped
- 1 cup Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils under cold water until the water runs clear to remove any impurities and reduce their foaming while cooking.
In a medium saucepan, combine the rinsed lentils and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook for 15-20 minutes until the lentils are tender and have absorbed most of the water.
While the lentils are cooking, heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until the onion becomes soft and translucent.
Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.
Add the ground cumin, ground coriander, and turmeric powder to the skillet. Stir well to coat the onions and spices in the oil.
Mix in the chopped tomato and cook for an additional 3 minutes until the tomato begins to soften.
Once the lentils are cooked, add them to the skillet along with the coconut milk. Stir well to combine all of the ingredients.
Season with salt and black pepper. Simmer for an additional 10 minutes, allowing the flavors to meld together.
Stir in the fresh cilantro and lemon juice just before serving.
Serve the dahl hot with rice or flatbreads for a complete meal.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 31.2 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1994 mg | 42% | |
*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.
