Sugar-Free Red Lentil Dahl

Warm, comforting, and entirely sugar-free, this Red Lentil Dahl is a nourishing plant-based recipe that's as flavorful as it is wholesome. Perfect for weeknight dinners or meal prep, this hearty dish comes together in just 45 minutes and is spiced with aromatic turmeric, cumin, and coriander for a rich Indian-inspired flavor. Coconut oil gives it a velvety texture, while fresh spinach and a sprinkle of cilantro brighten up the dish. Simmered with diced tomatoes and vegetable broth until irresistibly creamy, this red lentil dahl is vegan, gluten-free, and packed with protein and fiber. Serve it with lime wedges for a zesty finish, and enjoy a healthy, satisfying meal that’s both simple and delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 Cinnamon stick
• 14 ounces Can of diced tomatoes
• 3 cups Vegetable broth
• 1.5 teaspoons Salt
• 2 cups Fresh spinach
• 0.25 cup Fresh coriander leaves (cilantro), chopped
• 1 Lime, cut into wedges

Directions

Step 1

Rinse the red lentils thoroughly under cold running water until the water runs clear. This helps to remove excess starch and prevent them from clumping together during cooking.

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 the onion is soft and translucent.

Step 3

Add the minced garlic and grated ginger to the pot. Stir and cook for about 1 minute until fragrant.

Step 4

Stir in the ground turmeric, cumin, coriander, and the cinnamon stick. Cook for another 30 seconds to toast the spices lightly.

Step 5

Add the diced tomatoes (with their juice) into the pot, stirring well to combine with the spices.

Step 6

Mix in the rinsed red lentils and pour in the vegetable broth. Stir to ensure everything is well combined.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the dahl has thickened to your desired consistency.

Step 8

Season the dahl with 1.5 teaspoons of salt. Adjust to taste, if necessary.

Step 9

Stir in the fresh spinach leaves and allow them to wilt into the dahl. This will take about 2 minutes.

Step 10

Remove the cinnamon stick and discard.

Step 11

Serve the dahl hot, garnished with chopped coriander leaves, and lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1649.5g)

Amount per serving	% Daily Value*
Calories	961.4

Total Fat 37.2g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 2.6g
Cholesterol 0mg	0%
Sodium 5806.2mg	0%
Total Carbohydrate 131.6g	0%
Dietary Fiber 38.8g	0%
Total Sugars 32.1g
Protein 39.0g	0%

Vitamin D 0IU	0%
Calcium 428.7mg	0%
Iron 19.0mg	0%
Potassium 3359.5mg	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: 32.9%

Protein: 15.3%

Carbs: 51.7%