Sugar-Free Dahl de Lentilles
Indulge in the vibrant flavors of **Sugar-Free Dahl de Lentilles**, a wholesome, nutrient-packed dish that’s perfect for a healthy and hearty meal. This Indian-inspired recipe combines tender red lentils simmered in a fragrant blend of turmeric, cumin, coriander, and cayenne pepper, bringing layers of warming spices to every bite. Fresh ginger, garlic, and diced tomatoes enhance the rich flavor profile, while lemon juice adds a subtle tangy finish. Cooked with creamy coconut oil and garnished with fresh cilantro, this sugar-free lentil dahl is not only irresistibly delicious but also easy to prepare, ready in just 40 minutes. Serve it with your favorite rice or flatbread to create a comforting vegetarian meal that’s gluten-free, high in protein, and brimming with wholesome goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Red lentils
- 1 liter Vegetable broth
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 medium, diced Tomatoes
- 2 tablespoons Coconut oil
- 1 tablespoon Lemon juice
- 0.5 cup, chopped Fresh cilantro
Instructions
Rinse the red lentils under cold water until the water runs clear. Drain well.
In a large saucepan, heat the coconut oil over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add turmeric powder, ground cumin, ground coriander, and cayenne pepper. Stir well to coat the onions, garlic, and ginger with the spices.
Add the diced tomatoes and cook for about 2 minutes. This helps break down the tomato slightly and marry the flavors.
Add the rinsed lentils and vegetable broth to the saucepan. Stir in the salt.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
Stir in the lemon juice and adjust the seasoning, if necessary.
Remove the dahl from heat and let it rest for a few minutes before serving.
Garnish with fresh cilantro before serving with rice or flatbread.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 33.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3858 mg | 82% | |
*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.
