Sugar-Free Red Lentil Dahl
Discover the vibrant flavors of our Sugar-Free Red Lentil Dahl, a wholesome and nutrient-packed dish that's perfect for a healthy weeknight dinner. This comforting vegan recipe replaces added sugars with the natural sweetness of red lentils and ripe tomatoes, while aromatic spices like turmeric, cumin, coriander, and a touch of cinnamon infuse the dish with warmth and complexity. Creamy and satisfying, the dahl is enriched with fresh spinach for added nutrition and garnished with bright coriander leaves and zesty lime wedges to bring balance to every bite. Ready in just 45 minutes, this easy-to-make meal is gluten-free, sugar-free, and brimming with bold flavors that delight the palate. Serve it as a hearty main with rice or flatbread, or enjoy it solo for a protein-packed, soul-soothing bowl of goodness.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 Cinnamon stick
- 14 ounces Can of diced tomatoes
- 3 cups Vegetable broth
- 1.5 teaspoons Salt
- 2 cups Fresh spinach
- 0.25 cup Fresh coriander leaves (cilantro), chopped
- 1 Lime, cut into wedges
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear. This helps to remove excess starch and prevent them from clumping together during cooking.
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.
Add the minced garlic and grated ginger to the pot. Stir and cook for about 1 minute until fragrant.
Stir in the ground turmeric, cumin, coriander, and the cinnamon stick. Cook for another 30 seconds to toast the spices lightly.
Add the diced tomatoes (with their juice) into the pot, stirring well to combine with the spices.
Mix in the rinsed red lentils and pour in the vegetable broth. Stir to ensure everything is well combined.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the dahl has thickened to your desired consistency.
Season the dahl with 1.5 teaspoons of salt. Adjust to taste, if necessary.
Stir in the fresh spinach leaves and allow them to wilt into the dahl. This will take about 2 minutes.
Remove the cinnamon stick and discard.
Serve the dahl hot, garnished with chopped coriander leaves, and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 32.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3360 mg | 71% | |
*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.
