High Fructose Corn Syrup Free Thai-Inspired Ginger-Lime Black Lentil Dal
Total time1 hr 5 min
Prep time15 min
Cook time50 min
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Learn more →Ingredients
4 servings
- 1 cup black lentils (beluga lentils), rinsed
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp honey
- salt and pepper, to taste
- 3 cups baby spinach
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
- 1 tbsp dry-roasted pumpkin seeds (optional)
Instructions
- 1
Rinse the black lentils in a fine-mesh strainer under cold running water until the water runs clear, then set aside to drain.
- 2
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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