Origin: Inspired by Indian dal recipes, this mild curry uses coconut milk for creaminess without dairy. Lentils are a protein-rich staple in Indian cuisine and have been used in curries for thousands of years. This version tones down the heat and salt for a heart-healthy, vegan-friendly main dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chili flakes (optional)
- 1 cup red lentils, rinsed
- 1 can (14 oz) light coconut milk
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach
- Juice of 1/2 lemon
- Salt to taste
Instructions:
- Heat olive oil in a pot. Sauté onion, garlic, and ginger for 4–5 minutes.
- Add spices and cook another minute until fragrant.
- Stir in lentils, coconut milk, and broth. Bring to a simmer, cook for 20–25 minutes until lentils are soft.
- Stir in spinach and cook until wilted. Add lemon juice and salt to taste.
Flavor Profile: Creamy, mildly spiced, and earthy with a subtle citrus finish. The aroma is warming with notes of ginger and coconut.
Tips: Serve with brown rice or whole wheat naan.
Nutrition (per serving): Calories: 330 | Total Fat: 12g | Saturated Fat: 5g | Carbs: 40g | Fiber: 8g | Sugars: 4g | Protein: 13g | Sodium: 270mg
