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Lentil Spinach Dal

This lentil spinach dal is a comforting, versatile dish made by simmering red lentils with fragrant spices, sautéed onions, garlic, and ginger, then stirring in fresh spinach for a vibrant finish. The final dish has a velvety texture with tender lentils and bright green leaves, offering a cozy and nourishing bowl perfect for improvising with leftovers or pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed thoroughly
  • 2 tbsp oil vegetable or coconut oil
  • 1 diced onion finely chopped
  • 2 cloves garlic minced or grated
  • 1 inch ginger grated
  • 1 tsp cumin whole or ground, toasted
  • 1/2 tsp turmeric ground
  • 1/2 tsp garam masala optional, toasted
  • 3 cups water or broth for cooking lentils
  • 4 cups fresh spinach washed and chopped
  • 1/2 cup coconut milk for creaminess, optional
  • 1 squeeze lemon juice to brighten
  • to taste salt

Equipment

  • Medium pot with lid
  • Wooden Spoon
  • Knife and Cutting Board
  • Measuring spoons
  • Ladle

Method
 

  1. Rinse the red lentils thoroughly in cold water until the water runs clear, then set aside.
  2. Heat the oil in a medium pot over medium heat, then add the chopped onion. Cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  3. Add the minced garlic and grated ginger to the pot. Cook for about 30 seconds until fragrant, stirring gently to prevent burning.
  4. Stir in the cumin, turmeric, and garam masala. Toast the spices for 30 seconds until aromatic, then pour in water or broth and bring to a boil.
  5. Add the rinsed lentils to the boiling liquid. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and starting to break down.
  6. While the lentils cook, wash and chop the fresh spinach. When the lentils are soft, stir in the spinach and cook for 2-3 minutes until wilted and vibrant green.
  7. Pour in the coconut milk, stirring well to combine. Let it simmer for another 2 minutes until heated through, then add a squeeze of lemon juice and salt to taste.
  8. Remove the pot from heat and let the dal rest for 5 minutes to allow flavors to meld. Give it a gentle stir before serving.
  9. Serve hot in bowls, garnished with fresh herbs if desired, alongside rice or bread for a complete meal.

Notes

Feel free to customize with leftover roasted vegetables or a splash of additional coconut milk for extra richness. Adjust spices according to your taste for a milder or more robust flavor.