4 Serves
73 Mins
14 g
43 g
19 g
Rinse the red lentils thoroughly under cold water using a colander until the water runs clear.
Ingredients, vitamins, and health benefits
Red Lentils
Turmeric
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EgyptianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
125 µg / 400 µgCalcium
63 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
639 mg / 4,700 mgSodium
304 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Finely dice the onion and mince the garlic using a chef's knife.
Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until softened and fragrant.
Add the rinsed red lentils and enough water to cover them by two inches. Bring to a boil, then reduce heat to low and simmer until the lentils are tender.
Stir in the coconut milk and season the dal with salt and black pepper to taste. Simmer for an additional few minutes to allow the flavors to meld.
Cumin Seeds
Onion
Garlic
Olive Oil
Coconut Milk
Salt
Black Pepper
Vitamin A
2 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
125 µg / 400 µgCalcium
63 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
639 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
66
g20
g25
g
Japanese
NigerianZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g