Carol's Dal Curry Curried Lentils

Indulge in the comforting flavors of "Carol's Dal Curry Curried Lentils," a warm and satisfying dish that perfectly balances aromatic spices and creamy textures. This quick and easy Indian-inspired curry features tender red lentils simmered with fragrant garlic, ginger, and a medley of spices like turmeric, cumin, and coriander. Finished with rich coconut milk, a splash of fresh lemon juice, and a vibrant garnish of cilantro, this hearty dal is perfect for savoring with steamed rice, fluffy naan, or roti. Ready in just 40 minutes, this vegan and gluten-free recipe is an excellent choice for a wholesome weeknight meal or meal prep. Whether you're a lentil-lover or exploring plant-based options, this velvety curry promises to deliver bold flavors and comforting aromas to your table.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils (masoor dal)
• 3 cups water
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 medium tomato, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder (optional)
• 1 cup coconut milk
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 1 tablespoon fresh lemon juice

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

Step 2

In a medium pot, combine the lentils with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 15-20 minutes, or until the lentils are soft and tender. Skim off any foam that forms on the surface. Once cooked, set aside.

Step 3

In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened and golden brown.

Step 4

Add the minced garlic and ginger to the skillet. Stir and cook for another 1-2 minutes until fragrant.

Step 5

Stir in the chopped tomato, turmeric, cumin, coriander, and red chili powder (if using). Cook for 3-4 minutes, allowing the spices to toast and the tomato to break down into the mixture.

Step 6

Pour in the cooked lentils along with their cooking water into the skillet with the spiced onion and tomato mixture. Stir to combine well.

Step 7

Reduce the heat to low and add the coconut milk and salt. Stir and simmer for 5-7 minutes, allowing the flavors to meld together and the curry to thicken slightly.

Step 8

Taste and adjust the seasoning as needed, adding more salt or spices if desired. Stir in the fresh lemon juice.

Step 9

Remove from heat and garnish with chopped cilantro. Serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	(1468.0g)

Amount per serving	% Daily Value*
Calories	685.5

Total Fat 30.7g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2443.7mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 21.9g	0%
Total Sugars 29.1g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 193.5mg	0%
Iron 11.4mg	0%
Potassium 1623.3mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 12.5%

Carbs: 48.7%