Low Carb Rote Linsen-Dal

Discover the perfect balance of flavor and health with this Low Carb Rote Linsen-Dal, a lighter twist on the classic Indian-inspired lentil curry. Packed with protein-rich red lentils, creamy coconut milk, and aromatic spices like turmeric, cumin, and coriander, this hearty dish offers a comforting and wholesome meal without carb-heavy ingredients. Fresh spinach adds a vibrant touch while a squeeze of lemon juice brightens the flavors. Ready in just an hour, this dal is perfect for busy weeknights or meal prep. Serve it on its own or with cauliflower rice for a satisfying, low-carb, plant-based dinner that's as nutritious as it is delicious.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Red lentils
• 2 tablespoons Coconut oil
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 Cinnamon stick
• 2 tablespoons Tomato paste
• 400 milliliters Coconut milk (full-fat)
• 500 milliliters Vegetable broth
• 100 grams Spinach, fresh
• 20 grams Fresh cilantro, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice, freshly squeezed

Directions

Step 1

Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain and set aside.

Step 2

Heat the coconut oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Add the minced garlic, grated ginger, and cumin seeds to the pot. Stir and cook for 1-2 minutes until the spices are fragrant.

Step 4

Stir in the ground turmeric, ground coriander, and cinnamon stick. Cook for another minute, ensuring the spices are well incorporated with the onions.

Step 5

Add the tomato paste and continue to stir for another 2 minutes until it is evenly distributed.

Step 6

Pour in the coconut milk, vegetable broth, and drained red lentils. Stir to combine and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes, or until the lentils are tender and the dal has thickened to your liking. Stir occasionally to prevent sticking.

Step 8

Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes.

Step 9

Season the dal with salt and black pepper to taste. Remove and discard the cinnamon stick.

Step 10

Stir in the freshly squeezed lemon juice and adjust the seasoning if necessary.

Step 11

Garnish with chopped fresh cilantro before serving.

Step 12

Serve the dal warm. It can be enjoyed on its own or with a side of cauliflower rice for a complete low-carb meal.

Nutrition Facts

Serving size	(1440.3g)

Amount per serving	% Daily Value*
Calories	1770.9

Total Fat 131.8g	0%
Saturated Fat 110.7g	0%
Polyunsaturated Fat 2.2g
Cholesterol 0mg	0%
Sodium 3908.2mg	0%
Total Carbohydrate 125.8g	0%
Dietary Fiber 40.0g	0%
Total Sugars 34.6g
Protein 43.7g	0%

Vitamin D 0IU	0%
Calcium 391.5mg	0%
Iron 29.4mg	0%
Potassium 3986.8mg	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: 63.6%

Protein: 9.4%

Carbs: 27.0%