Paleo Dahl de Lentilles

Discover the vibrant flavors of this Paleo Dahl de Lentilles, a wholesome twist on the classic Indian-inspired lentil stew! This creamy, plant-based recipe features tender red lentils simmered in rich coconut milk and infused with an aromatic blend of turmeric, cumin, coriander, and curry powder. Sautéed onions, garlic, and fresh ginger add depth, while mustard seeds provide a hint of nuttiness. Finished with a burst of fresh cilantro and a squeeze of tangy lemon juice, this gluten-free and dairy-free dish is as comforting as it is nourishing. Ready in just 45 minutes, it’s perfect for busy weeknights or cozy family dinners. Serve it as a hearty main or a flavorful side, and let this paleo-friendly dish transport your kitchen to a world of bold, satisfying spices!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Red Lentils
• 1 can Coconut Milk
• 2 cups Water
• 1 medium Onion
• 3 large Garlic Cloves
• 1 inch Fresh Ginger
• 1 large Tomato
• 2 tablespoons Coconut Oil
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Seeds
• 1 teaspoon Ground Coriander
• 1 teaspoon Mustard Seeds
• 1 tablespoon Curry Powder
• 1 teaspoon Sea Salt
• 0.5 teaspoon Black Pepper
• 0.25 cup Fresh Cilantro
• 1 tablespoon Lemon Juice

Directions

Step 1

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

Step 2

Chop the onion, mince the garlic cloves, and grate the fresh ginger. Dice the tomato into small pieces.

Step 3

In a large pot, heat the coconut oil over medium heat.

Step 4

Add the cumin seeds and mustard seeds, and cook until they start to pop, about 1 minute.

Step 5

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 6

Stir in the minced garlic and grated ginger, cooking for another 2 minutes, until fragrant.

Step 7

Add the diced tomato and cook until it softens, about 3 minutes.

Step 8

Stir in the turmeric powder, ground coriander, and curry powder. Cook for 1-2 minutes to toast the spices.

Step 9

Pour in the red lentils, coconut milk, and water, stirring well to combine all ingredients.

Step 10

Season with sea salt and black pepper.

Step 11

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the lentils are tender and creamy, stirring occasionally.

Step 12

Once cooked, taste and adjust seasoning if needed.

Step 13

Remove from heat and stir in the freshly chopped cilantro and lemon juice.

Step 14

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1502.9g)

Amount per serving	% Daily Value*
Calories	838.1

Total Fat 32.3g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 6204.7mg	0%
Total Carbohydrate 120.3g	0%
Dietary Fiber 22.1g	0%
Total Sugars 54.4g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 240.3mg	0%
Iron 16.6mg	0%
Potassium 1950.1mg	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: 33.4%

Protein: 11.2%

Carbs: 55.3%