CryoCove Recipe

Lentil Dal

Name: Lentil Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup red lentils, rinsed; 1 can diced tomatoes; 1 yellow onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp ground turmeric; 1 tsp cumin; 2 cups vegetable broth; 1 tbsp coconut oil

A comforting Indian-spiced red lentil dal simmered with tomatoes, turmeric, and cumin, served over basmati rice.

Prep

10m

Cook

25m

Total

35m

Servings

Calories

380

Macro Breakdown

Protein18g (21%)

Carbs60g (70%)

Fat8g (9%)

Diet

omnivorepescatarianvegetariangluten-free

Goal

longevityrecovery

Pillar Benefits

FoodSleepBrain

Ingredients

1 cup red lentils, rinsed
1 can diced tomatoes
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1 tsp cumin
2 cups vegetable broth
1 tbsp coconut oil

Instructions

1
Heat coconut oil in a pot over medium heat. Sauté onion for 4-5 minutes until soft.
2
Add garlic, ginger, turmeric, and cumin. Cook 1 minute until fragrant.
3
Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4
Reduce heat and simmer for 20-25 minutes until lentils are soft and broken down.
5
Season with salt. Serve over basmati rice with a squeeze of lemon.

Tips

*Red lentils cook fastest and break down naturally into a creamy consistency.
*Top with fresh cilantro and a dollop of yogurt for a traditional finish.

Frequently Asked Questions

How many calories are in Lentil Dal?

Lentil Dal has 380 calories per serving with 18g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Lentil Dal?

This recipe takes 10 minutes of prep and 25 minutes of cooking, for a total of 35 minutes from start to finish.

Is Lentil Dal suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, vegetarian, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Heat coconut oil in a pot over medium heat. Sauté onion for 4-5 minutes until soft.

Add garlic, ginger, turmeric, and cumin. Cook 1 minute until fragrant.

Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.

Reduce heat and simmer for 20-25 minutes until lentils are soft and broken down.

Season with salt. Serve over basmati rice with a squeeze of lemon.