Running on Real Food · by Deryn Macey★ 5.0 (122)
Coconut Red Lentil Dahl
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 34%
CARBS 48G46% OF CAL
9G FIBER5G SUGAR33G OTHER
FAT 20G42% OF CAL
16G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red lentils cooked in coconut milk with warm curry spices, ginger, and garlic. A comforting, protein-rich Indian staple that's vegetarian and best served over rice.
mainindiancurrybeans🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tbsp coconut oil or olive oil
- 2 white or yellow onion (diced (approx. 4 cups))
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (peeled and minced)
- 1 tbsp mild yellow curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
- 2 cups dry red lentils (375g )
- 1 can full-fat coconut milk* (14oz.)
- 3 cups water or vegetable stock*
- fresh cilantro (for serving)
- cooked basmati rice (optional for serving)
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 34%
CARBS 48G46% OF CAL
9G FIBER5G SUGAR33G OTHER
FAT 20G42% OF CAL
16G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 57mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 687mg
- Calcium
- 64mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 57MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.