High Protein Dahl de Lentilles

Packed with plant-based power, this High Protein Dahl de Lentilles is a comforting, nutrient-dense dish that's perfect for cozy weeknight dinners. This hearty recipe combines the earthy richness of green and red lentils simmered in a fragrant blend of warming spices like turmeric, cumin, and coriander, all brought together with creamy coconut milk and a tangy touch of lime juice. Enhanced with fresh spinach and garnished with chopped cilantro, every bite offers vibrant color and a boost of healthful greens. Whether paired with fluffy steamed rice or soft, warm naan bread, this protein-packed dahl is both satisfying and wholesome—a perfect option for vegans and vegetarians looking to add more plant protein to their meals. Ready in under an hour, it's flavorful, filling, and irresistibly aromatic!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 g Green lentils
• 100 g Red lentils
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 medium Carrot, diced
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Tomato paste
• 400 ml Canned coconut milk
• 500 ml Vegetable broth
• 100 g Spinach leaves, chopped
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Rinse both the green and red lentils under cold water until the water runs clear. Set aside to drain.

Step 2

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

Add the diced carrot, turmeric, cumin, coriander, and cayenne pepper, stirring well to combine the spices with the vegetables, and cook for another 2 minutes.

Step 5

Mix in the tomato paste, stirring constantly for about 1 minute.

Step 6

Add the drained lentils to the pot, then pour in the coconut milk and vegetable broth. Stir well to combine everything.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the lentils are soft and the mixture has thickened. Stir occasionally to prevent sticking.

Step 8

Once the lentils are cooked, add the chopped spinach, stirring until wilted, which should take about 2 minutes.

Step 9

Stir in the chopped cilantro, lime juice, salt, and black pepper. Taste and adjust seasoning if necessary.

Step 10

Serve hot with a side of steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1585.8g)

Amount per serving	% Daily Value*
Calories	1892.4

Total Fat 132.8g	0%
Saturated Fat 109.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 3759.1mg	0%
Total Carbohydrate 152.3g	0%
Dietary Fiber 39.6g	0%
Total Sugars 37.8g
Protein 52.1g	0%

Vitamin D 0IU	0%
Calcium 412.7mg	0%
Iron 33.9mg	0%
Potassium 4538.3mg	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: 59.4%

Protein: 10.4%

Carbs: 30.3%