High Protein Lentil Daal

Discover the ultimate comfort food with this hearty and nutritious High Protein Lentil Daal. Packed with a powerhouse blend of green and red lentils, this recipe delivers a creamy, protein-rich base complemented by bold spices like turmeric, cumin, and coriander. Simmered with a sautéed medley of garlic, ginger, and onions, and brightened with fresh spinach and a splash of tangy lemon juice, this daal is as flavorful as it is wholesome. Perfect as a vegan main course or a side dish, it pairs beautifully with fluffy basmati rice or warm naan for a complete and satisfying meal. Ready in under an hour, this easy-to-make daal is a must-try for anyone seeking a healthy, plant-based protein boost that doesn’t skimp on taste.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Green lentils
• 1 cup Red lentils
• 4 cups Water
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Chili powder
• 1 teaspoon Salt
• 2 medium Tomatoes, chopped
• 2 cups Spinach, fresh
• 2 tablespoons Lemon juice
• 0.5 cup Fresh cilantro, chopped

Directions

Step 1

Rinse both the green and red lentils in cold water until the water runs clear. Drain and set aside.

Step 2

In a large pot, bring 4 cups of water to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cook uncovered for about 20-25 minutes or until the lentils are tender. Skim off any foam that forms on the surface during cooking.

Step 3

While the lentils are cooking, heat the coconut oil in a separate pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Add the minced garlic and ginger to the onions. Cook for another 2 minutes, stirring frequently to prevent burning.

Step 5

Stir in the turmeric, cumin seeds, coriander powder, and chili powder. Stir well to coat the onions and allow the spices to become fragrant, about 1-2 minutes.

Step 6

Add the chopped tomatoes to the pan and cook until they begin to break down and create a sauce, about 5 minutes.

Step 7

Once the lentils are cooked, add the sautéed mixture to the pot of lentils. Stir well to combine all the ingredients.

Step 8

Add salt and adjust seasoning to taste. Continue to simmer the daal for another 10 minutes to allow flavors to meld together.

Step 9

Stir in the fresh spinach and lemon juice. Remove from heat once the spinach wilts into the daal mixture.

Step 10

Garnish with fresh cilantro and serve hot with rice or naan.

Nutrition Facts

Serving size	2281.1 grams (2281.1g)

Amount per serving	% Daily Value*
Calories	993

Total Fat 35.00g	45%
Saturated Fat 23.90g	119%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 3417mg	149%
Total Carbohydrate 126.30g	46%
Dietary Fiber 49.00g	175%
Total Sugars 22.50g
Protein 55.10g	110%

Vitamin D 0IU	0%
Calcium 585mg	45%
Iron 25mg	139%
Potassium 4599mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 21.2%

Carbs: 48.5%