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Filled with aromatic spices, lentils never tasted so good! This healthy red lentil dal is inexpensive, nutritious, high in protein, and brimming with flavor.
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Indian Red Lentil Dal

Filled with aromatic spices, lentils never tasted so good! This healthy red lentil dal is inexpensive, nutritious, high in protein, and brimming with flavor.
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 291kcal
Author Christy

Ingredients

  • 1 1/2 cups red lentils
  • 2 cups water
  • 1 Tbsp. coconut oil
  • 1 onion, chopped (about 1 cup)
  • 2 zucchini (cut into quarters lengthwise and then sliced into 1/2" pieces)
  • 2 tsp. minced garlic
  • 2 tsp. minced ginger
  • 2 Tbsp. red curry paste (I use Mae Ploy)
  • 1/2 Tbsp. garam masala
  • 3 tsp. curry powder
  • 1 tsp. ground tumeric
  • 1 tsp. ground cumin
  • 1 tsp. brown, white, or coconut sugar
  • 1/2 tsp. salt
  • 13 oz. coconut milk (canned regular or light)
  • 1 1/2 cups chopped tomato
  • 1 Tbsp. lime juice
  • 1/4 cup cilantro

Instructions

  • Heat 1/2 Tbsp. coconut oil over medium heat. Once oil is melted, add onion and cook for about five minutes until onion is soft and starting to brown. Add zucchini and cook 2-3 minutes longer, stirring often.
  • Add remaining half Tbsp. coconut oil. Add garlic, ginger, curry paste, and all dry spices to pan and cook while stirring for 1 minute.
  • Add coconut milk, water, lentils, and chopped tomato. Bring to a boil (2 - 3 mins). Reduce heat and simmer for 12 -15 minutes, until lentils are tender but not mushy.
  • Add lime juice and stir. Serve curry over rice and garnish each bowl with chopped cilantro and additional lime wedges if desired.

Nutrition

Calories: 291kcal | Carbohydrates: 40g | Protein: 14g | Fat: 9g | Saturated Fat: 7g | Sodium: 313mg | Potassium: 827mg | Fiber: 17g | Sugar: 5g | Vitamin A: 1075IU | Vitamin C: 22.9mg | Calcium: 90mg | Iron: 6mg