Food Faith Fitness · by Lavanya Narayanan
Dal Recipe
NUTRITION · PER SERVING80M COOK
CAL 23%·PRO 36%
CARBS 45G39% OF CAL
11G FIBER0G ADDED10G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 26G52% OF CAL
19G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Indian lentil curry simmered with spices, tomatoes, and coconut milk. Comfort food that's plant-based and naturally gluten-free.
mainindianbeansdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup red lentils
- Water (as needed for soaking lentils)
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 teaspoons fresh ginger (grated )
- 4 garlic cloves (minced)
- 1 1/4 teaspoons cumin seeds
- 1/2 teaspoon turmeric powder
- 3/4 teaspoon coriander powder
- 1/4 teaspoon red chili flakes
- 1 14-ounce can diced tomatoes
- 1 13.5-ounce can reduced-fat coconut milk
- 2 cups vegetable broth
- 1 3/4 cups baby spinach (roughly chopped)
- 4 teaspoons lemon juice
- Salt to taste
- Fresh cilantro leaves (chopped, for garnish)
At a glance
PER SERVING · TIME 80M
CAL 23%·PRO 36%
CARBS 45G39% OF CAL
11G FIBER0G ADDED10G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 26G52% OF CAL
19G SAT7G 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
- 10m
- Cook
- 40m
- Sodium
- 773mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1390mg
- Calcium
- 164mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 773MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.