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lentil dahl on a black table with napkin
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5 from 1 vote

Lentil Dahl

This lentil dahl stew is comfort food perfection at the end of a long day. Great the next day for lunch, as well!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Lunch or Dinner
Cuisine: American
Servings: 4
Calories: 343kcal

Ingredients

  • 3 cloves garlic
  • 1 piece of ginger about 1 ½ inches
  • 5 spring onions
  • 2 C chickpeas
  • 2 C lentils
  • 2 C canned tomatoes no sugar
  • 2 C spinach
  • 1 C vegetable broth no sugar
  • 2 T lime juice
  • 2 T date paste
  • 2 T cilantro
  • 10 cherry tomatoes
  • 1 T curry powder
  • 1 teaspoon tumeric
  • 2 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 T tamari
  • salt to taste

Instructions

  • Chop garlic, ginger, and spring onions.
  • Cut cherry tomatoes in half.
  • Roughly chop cilantro.
  • Drain and rinse lentils and chickpeas
  • Heat large skillet on high heat
  • Add cumin and fennel seeds to the pan, heating for about 30 seconds.
  • Add the rest of the spices heating for an additional 30 seconds.
  • Add spring onions, ginger, and garlic to the pan and reduce heat to medium. Cook for 3 minutes, stirring on occasion so they don't stick.
  • Add cherry tomatoes to the pan with the salt.
  • Add lentils, chickpeas, broth, and tomatoes.
  • Add tamari, spinach, date paste, and lime juice, bringing to a boil.
  • Reduce heat and cook for 2 minutes.
  • Serve with chopped cilantro and a Daniel Fast approved bread.

Nutrition

Serving: 1 | Calories: 343kcal | Carbohydrates: 61g | Protein: 22g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 782mg | Fiber: 21g | Sugar: 14g