Anti Inflammatory Moroccan Cinnamon-Spice Green Lentil Dal
This one-pot dal is deeply warming, fragrant, and the kind of meal that makes your whole kitchen smell incredible from the moment the spices hit the pan. Green lentils simmer low and slow in a base of tomatoes and low-sodium vegetable broth, soaking up layers of cinnamon, turmeric, cumin, coriander, and smoked paprika until the whole pot turns thick and gloriously spiced. Turmeric and ginger are two of the most well-researched ingredients in the anti-inflammatory pantry, and here they work alongside fresh garlic and extra-virgin olive oil to build a dish that genuinely earns its health credentials without tasting like a compromise. A finishing squeeze of fresh lemon juice brightens everything up and balances the earthiness of the lentils beautifully. The recipe makes four servings, so it's ideal for meal prep — it reheats like a dream and arguably tastes even better the next day once the spices have had time to settle in. Top it with fresh cilantro and a drizzle of olive oil for a little freshness and richness right before serving.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 ½ cups green lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large saucepan or Dutch oven over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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