Whole30 Dahl de Lentilles
Indulge in the warm, soul-soothing flavors of Whole30 Dahl de Lentilles, a wholesome, plant-based delight that's both nourishing and satisfying. This vibrant red lentil curry is simmered with creamy coconut milk, aromatic spices like turmeric, cumin, and coriander, and a hint of cayenne for a gentle kick of heat. Perfectly balanced with fresh ginger, garlic, and a touch of tangy lime, this dahl is a nutritional powerhouse that aligns with Whole30 guidelines. Ready in just 45 minutes, it’s an easy yet flavorful one-pot meal that's ideal for busy weeknights. Garnished with fragrant cilantro and served steaming hot, this gluten-free, dairy-free, and vegan dish will warm your heart with every bite. Perfect as a standalone meal or served alongside a crisp green salad, this dahl will become your go-to recipe for a healthy, delicious, and comforting dinner.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 cup coconut milk
- 2 cups vegetable broth
- 2 tablespoons coconut oil
- 1 large onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 0.5 cup fresh cilantro
- 1 lime
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Finely chop the onion and mince the garlic cloves and ginger.
In a large pot, heat coconut oil over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes.
Add the minced garlic and ginger to the pot and sauté for an additional 2 minutes, stirring frequently to prevent burning.
Stir in the ground turmeric, ground cumin, ground coriander, sea salt, black pepper, and cayenne pepper. Cook for 1 minute until the spices become fragrant.
Add the tomato paste to the pot and stir well to combine with the spice mixture.
Pour in the rinsed lentils, coconut milk, and vegetable broth. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the lentils are tender and the mixture has thickened.
Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
Once cooked, taste and adjust seasoning if necessary. Chop the fresh cilantro and stir most of it into the dahl, reserving some for garnish.
Serve the dahl hot, garnished with the remaining cilantro and a squeeze of fresh lime juice.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 42.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2800 mg | 60% | |
*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.
