Savory Lentil Spinach Dahl (Print)
A warming blend of lentils and spinach simmered with fragrant spices for a rich flavorful 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 Make:
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 fragrant.
03 - Incorporate ground cumin, ground coriander, turmeric powder, chili powder, and black pepper. Stir continuously for 30 seconds to toast the spices.
04 - Add diced tomato and cook for 2 to 3 minutes until it softens.
05 - Add rinsed lentils and pour in vegetable broth. Bring mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until lentils are tender and the stew thickens.
06 - Stir in salt, garam masala, and chopped spinach. Cook for an additional 2 to 3 minutes until spinach wilts.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lemon wedges if desired.
# Expert Advice:
01 -
- It comes together in under an hour, which means you can satisfy a serious craving without spending your entire evening cooking.
- The spices do all the heavy lifting—your kitchen smells incredible, and people think you've been cooking all day.
- It's naturally vegan and gluten-free, so you're not compromising flavor for dietary flexibility.
02 -
- Don't skip rinsing the lentils; the starchy water can make the finished dahl gummy and muddy-tasting.
- If your dahl seems too thick at the end, add warm broth a splash at a time until you reach your preferred consistency—it'll continue to thicken slightly as it cools.
- Add the spinach at the very end so it stays vibrant and doesn't turn the whole pot a dull olive color.
03 -
- Always toast your dried spices in oil or butter before adding wet ingredients—this is the single most important step for building real, layered flavor.
- Keep a cup of warm broth nearby while the dahl simmers so you can adjust the consistency without having to wait for water to heat.