Fit Red Lentil Dal

We kept this traditional Indian dal light and high-fiber by using minimal olive oil and light coconut milk while boosting metabolism with warming spices.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 250g dry red lentils, rinsed · 886 kcal in the whole recipe
• 1 tablespoon olive oil · 91 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 2 cloves garlic, minced · 14 kcal in the whole recipe
• 1 tablespoon fresh ginger, grated · 8 kcal in the whole recipe
• 200g canned crushed tomatoes · 77 kcal in the whole recipe
• 100g light coconut milk · 31 kcal in the whole recipe
• 3 cups of water
• Spices: 1 tsp cumin, 1 tsp turmeric, 1 tsp garam masala, 1/2 tsp chili powder, salt to taste

Method

1. Sauté the chopped onion, minced garlic, and grated ginger in olive oil in a pot for 3 minutes until soft.

   

2. Add the cumin, turmeric, garam masala, and chili powder, then toast for 1 minute until fragrant.

   

3. Stir in the rinsed red lentils, crushed tomatoes, light coconut milk, and water, then bring the mixture to a boil.

   

4. Reduce the heat to low, cover, and simmer for 20 minutes until the lentils are tender and creamy.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.