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Red Lentil Dahl

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Red Lentil Dahl

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 400-500, Under 450
Protein: 21-30g, Over 20g
Fiber: 11+g
Servings: 4
Calories: 444kcal


  • 1 cup Red Onion (finely chopped)
  • 1/4 cup Water
  • 3 Garlic (clove, minced)
  • 1 tbsp Ginger (fresh, minced or grated)
  • 1 1/2 tbsps Curry Powder
  • 1 1/2 tsps Cumin
  • 1/2 tsp Sea Salt
  • 1/4 tsp Red Pepper Flakes
  • 1 1/2 cups Dry Red Lentils (rinsed)
  • 2 1/2 cups Bone Broth
  • 1 cup Coconut Milk (from the can)
  • 1/2 cup Cilantro
  • 1 1/2 tbsps Lime Juice


  • Heat a large pot over medium heat. Add the onion, water, garlic and ginger to the pot and cook until the onion softens and the water evaporates, about 5 to 7 minutes. Stir in the curry powder, cumin, salt and red pepper flakes and cook for another minute until very fragrant. Stir in the lentils.
  • Add the broth and coconut milk to the pot and stir to combine. Bring the lentils to a gentle boil then reduce heat to medium-low. Let it simmer for 25 to 30 minutes or until the lentils are tender.
  • Remove from the heat and stir in the cilantro and lime juice. Season with additional salt if needed. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to five days.
  • Serving Size

    One serving is approximately 1 cup of dahl.
  • More Flavor

    Add chili powder, cayenne or a drizzle of honey.
  • Additional Toppings

    Serve with extra cilantro or lime wedges.
  • Serve it With

    Serve with rice, quinoa, naan, pita and/or sautéed greens.
  • Consistency

    If the lentils are too thick, add additional vegetable broth until desired consistency is reached.


Serving: 4g | Calories: 444kcal | Carbohydrates: 61g | Protein: 24g | Fat: 12g | Cholesterol: 0mg | Sodium: 316mg | Fiber: 13g | Sugar: 5g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 7mg

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