Hearty Lentil Spinach Dhal

Lentil spinach dhal is a comforting dish that brings warmth and nourishment to the table. This vibrant and flavorful recipe is not only a staple in many South Asian households but also has gained popularity among health-conscious eaters worldwide. Dhal, often referred to as daal, dal, or dahl, is a term used in Indian cuisine to describe lentils that are cooked down to a creamy consistency. This particular version, incorporating lentils and fresh spinach, is nutritious, satisfying, and simple to prepare, making it an ideal choice for a weeknight dinner or meal prep.

Discover the heartwarming and nutritious world of lentil spinach dhal, a comforting staple in many South Asian homes. This vibrant dish combines hearty lentils with fresh spinach, aromatic spices, and tomatoes for a creamy and satisfying meal. Packed with protein, fiber, and essential vitamins, it’s perfect for weeknight dinners or meal prep. Enjoy it with rice or naan, and savor the delightful flavors and health benefits of this wholesome recipe. Quick to prepare and incredibly delicious!

Print Recipe Pin Recipe

Ingredients

1 cup red lentils, rinsed

4 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 cups fresh spinach, chopped

1 large tomato, diced

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon chili powder (adjust to taste)

2 tablespoons coconut oil (or other cooking oil)

Salt to taste

Fresh cilantro, for garnish (optional)

Juice of half a lemon

Instructions

Heat the Oil: In a large pot, heat the coconut oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until translucent.

Add Aromatics: Stir in the minced garlic and grated ginger. Sauté for another 2 minutes until fragrant.

Spice it Up: Add the curry powder, cumin, turmeric, and chili powder. Stir continuously for about a minute to toast the spices, enhancing their flavors.

Combine Lentils and Broth: Add the rinsed red lentils and diced tomato to the pot. Pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer.

Simmer: Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the mixture is creamy. If it becomes too thick, add a little more broth or water.

Add Spinach: Stir in the chopped spinach and let it wilt for about 5 minutes. Taste and add salt as needed.

Finish with Lemon: Once the spinach is cooked, squeeze in the lemon juice for a fresh burst of flavor and stir well.

Serve: Ladle the dhal into bowls, garnish with fresh cilantro if desired, and enjoy with rice or flatbreads.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4