Red Lentil Dal with Jicama "Chips"

Red Lentil Dal with Jicama "Chips"
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Dal is a thick Indian lentil stew that’s often served with naan flatbread. You can reduce the grams of carbohydrate by serving this dal with peeled and sliced jicama. It’s a crunchy, slightly sweet vegetable that looks like a potato.

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    12 Servings
  • Serving size
    1/3 cup dal, 3 jicama chips
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1/3 cup dal, 3 jicama chips
  • Amount per serving Calories 140

  • Total Fat 1g
    • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 90mg
  • Total Carbohydrate 25g
    • Dietary Fiber 10g
    • Total Sugars 4g
  • Protein 9g
  • Potassium 460mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable



  • olive oil
    1 tsp
  • small onion (diced)
  • garlic (minced)
    2 clove
  • fresh ginger (grated)
    1 tbsp
  • dry red lentils
    2 cup
  • low sodium vegetable broth (low-sodium)
    3 1/2 cup
  • soy sauce (reduced-sodium)
    1 tbsp
  • green onion (scallion) (chopped)
  • jicama


  1. Add olive oil to a saucepan over medium heat. Sauté onion, garlic and ginger until onions turn clear (about 4 minutes).

  2. Add lentils and stir to coat with oil. Add the broth and soy sauce. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.

  3. Pureé the lentils using an immersion blender or food processor and stir in scallions.

  4. Peel the jicama and slice into nine rounds. Cut each round into quarters. Use the raw jicama to dip into the dal.