Savory Lentil Spinach Dahl (Printable)
Tender lentils and vibrant spinach cooked with fragrant spices for a flavorful, hearty dish.
# What You 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
# How-To:
01 - Heat the vegetable oil in a large saucepan over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Add the minced garlic and grated ginger to the pan; cook for 1 minute until fragrant.
03 - Incorporate ground cumin, ground coriander, turmeric, chili powder, and black pepper. Stir continuously for 30 seconds to release aromas.
04 - Add the diced tomato and cook for 2 to 3 minutes until softened.
05 - Combine 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 2 to 3 minutes until spinach wilts. Adjust seasoning to taste.
07 - Serve hot, garnished with fresh cilantro and lemon wedges if desired.
# Expert Advice:
01 -
- It comes together faster than you'd expect, yet tastes like it simmered for hours.
- One pot, honest spices, and no fussy techniques means you can actually relax while cooking.
- It's naturally vegan and gluten-free without tasting like a compromise.
02 -
- Don't skip the 30-second spice toasting step; it's the difference between a good dahl and one you'll actually crave.
- Red lentils break down more than brown ones, creating natural creaminess—if you prefer more texture, use brown lentils and add 5 extra minutes to the cooking time.
- Add the spinach at the very end so it stays bright and fresh-tasting, not overcooked into the background.
03 -
- Always rinse your red lentils before cooking; it removes some of the starch and helps them cook more evenly.
- If your dahl seems too thick as it sits, thin it with a bit more broth or water—it will continue to thicken slightly as it cools.