Sugar-Free Classic Lentil Dahl
Dive into the comforting flavors and nourishing goodness of this **Sugar-Free Classic Lentil Dahl**, a wholesome plant-based recipe that’s both satisfying and easy to make. Packed with the protein-rich goodness of red lentils and infused with aromatic spices like turmeric, cumin, and coriander, this dahl offers a vibrant, earthy taste. Creamy coconut milk balances the gentle heat of fresh ginger and garlic, while a handful of spinach adds a boost of nutrients. Ready in just 45 minutes, this sugar-free dish is perfect for busy weeknights and makes four hearty servings. Serve it with steamed rice or warm naan for a cozy, nutrient-packed meal that’s as comforting as it is flavorful. Whether you're following a sugar-free diet, exploring Indian-inspired cuisine, or simply looking for a healthy, vegan dinner idea, this lentil dahl is sure to impress.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 inch, finely grated fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 can (400 ml) coconut milk
- 3 cups vegetable broth
- 2 cups, fresh spinach
- 0.5 cup, chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside to drain.
In a large pot, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, sautéing for an additional 1-2 minutes.
Mix in the ground turmeric, ground coriander, and ground cumin, allowing the spices to toast for another minute.
Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender and the dahl is thickened. Stir occasionally.
If the dahl gets too thick, add a little more vegetable broth or water to reach your desired consistency.
Once the lentils are cooked, stir in the fresh spinach and cook for several minutes until the spinach has wilted.
Season with salt, black pepper, and lemon juice to taste.
Garnish with chopped fresh cilantro before serving.
Serve hot, optionally with steamed rice or naan.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 50.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3183 mg | 68% | |
*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.
