Organic Indian Red Lentil and Coconut Dahl — Ready in 18 Min, 4 Servings, 250g

A gustatory voyage to the flavors of Pondicherry in less than 20 minutes with Beendi's Organic Indian Dahl: 250g of organic red lentils (79.7%) with traditional Indian spices -- turmeric, cumin, curry leaves, cayenne pepper, and mustard seeds -- and organic coconut (4.6%) for a creamy and smooth texture. Made in France (Saint-Marcel-lès-Valence, Drôme). Certified organic, vegan, rich in plant-based proteins and fiber.

Why is red lentil dahl so nutritious?

Red lentils (Lens culinaris) are one of the legumes richest in complete plant-based proteins (approximately 25g/100g of dry product) and soluble fiber (pectins), which slow down glucose absorption and support the gut microbiome. Unlike green lentils, red lentils are hulled (without the seed coat) — they cook very quickly (18 min) without prior soaking and are naturally easier to digest. The turmeric (curcumin) and black pepper combined in the recipe provide a natural, synergistic anti-inflammatory effect (pepper increases the bioavailability of curcumin by 20 times). The coconut provides medium-chain fatty acids (MCTs) for quick energy and contributes to the characteristic creamy texture of Indian dahl.

Benefits of Beendi Indian Dahl

• Complete and satiating meal with plant-based proteins: lentils combined with spices form a complete, protein- and fiber-rich dish that provides lasting satiety. High satiety index thanks to the soluble fiber in the lentils, which slows gastric emptying. Ideal for vegetarians, vegans, and flexitarians looking for high-quality plant-based protein sources.
• Moderate glycemic index, good for glycemic balance: the soluble fiber in red lentils forms a viscous gel in the intestine that slows glucose absorption. GI of cooked red lentils: approximately 26-30 (low), suitable for people with diabetes or those monitoring their blood sugar.
• Rich in iron, folates, and zinc: lentils are one of the best plant-based sources of non-heme iron and folates (vitamin B9). Vitamin C from lemon or tomato (serving suggestion) boosts the absorption of plant-based iron. Particularly beneficial for pregnant women, vegetarians, and athletes.
• Anti-inflammatory and digestive spices: turmeric, cumin, curry leaves, and mustard seeds provide polyphenols and terpenes with anti-inflammatory, carminative, and digestive properties. Indian dahl is traditionally served in India for its digestive and preventative virtues.

Composition

*All ingredients from organic farming. Vegan. Made in France. 250g bags (4 servings).

Who is this dahl for?

• Vegetarians and vegans looking for a complete, protein-rich plant-based meal that is quick to prepare
• People with diabetes or those mindful of their blood sugar looking for low-GI meals
• Families wishing to cook a complete, organic, and balanced dish in less than 20 minutes
• People wishing to discover authentic Indian cuisine with 100% organic ingredients

How to prepare Beendi Indian Dahl?

Sauté for 1 min in a little oil over high heat. Add 1.5 to 2 volumes of water (510 to 680ml for 250g). Cover and cook for 17 to 19 min over medium heat, stirring regularly. 17 min = firm texture, 19 min = soft texture. Serve with white rice, fresh cilantro, and a yogurt sauce. Can be frozen once cooked.

Precautions

• May contain traces of soy, cereals containing gluten, and sesame seeds.
• Store away from heat and moisture. Recyclable cardboard packaging.

See our range: Discover Beendi products

To go further: Read the article: 10 anti-inflammatory infusions