Savory Lentil Spinach Dahl (Printable Version)
Hearty lentils cooked with fresh spinach and aromatic spices, delivering comforting, vibrant flavors.
# What You’ll Need:
→ Lentils
01 - 1 cup dried red lentils, rinsed
→ Vegetables & Aromatics
02 - 1 medium onion, finely diced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium tomato, diced
06 - 4 cups fresh spinach, roughly chopped
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - ½ teaspoon turmeric powder
10 - ½ teaspoon chili powder, adjust to taste
11 - 1 teaspoon garam masala
12 - 1 teaspoon salt, or to taste
13 - ¼ teaspoon black pepper
→ Liquids
14 - 3 cups vegetable broth or water
15 - 1 tablespoon vegetable oil
→ Optional Garnishes
16 - Fresh cilantro, chopped
17 - Lemon wedges
# Directions:
01 - Heat vegetable oil in a large saucepan over medium heat. Add the finely diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
03 - Incorporate ground cumin, coriander, turmeric, chili powder, and black pepper. Stir continuously for 30 seconds to release their fragrances.
04 - Add diced tomato and cook for 2 to 3 minutes until it softens.
05 - Add rinsed lentils and pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally until lentils are tender and the mixture thickens.
06 - Stir in salt, garam masala, and chopped spinach. Cook for an additional 2 to 3 minutes until spinach wilts.
07 - Taste and modify seasoning if necessary. Serve hot, garnished with fresh cilantro and lemon wedges if desired.
# Top Tips:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- One pot, no fussy techniques, just honest spices and vegetables doing what they're meant to do.
- It's naturally plant-based and gluten-free, so everyone at the table can eat without worry.
02 -
- Don't skip rinsing the lentils—the starch they're coated in will make your dahl gluey and unpleasant.
- If your dahl looks too thick as it cooks, add another splash of broth; it's easier to thin than to thicken.
- Garam masala at the very end is non-negotiable; it loses its complexity if it simmers too long.
03 -
- Keep the heat at a true simmer, not a rolling boil—lentils cook more evenly when they're treated gently.
- If you can't find red lentils, brown or green lentils work too, but they'll take longer and won't break down as much, giving you a different texture that's still delicious.