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Dairy Free
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Gluten Free
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Nut Free
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Vegan
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Vegetarian
Lentil and Spinach Dahl Homemade Recipe
This Lentil and Spinach Dahl is a deliciously warm, soul-satisfying meal. It’s packed with goodness and is the ultimate comfort food! Flavorful, fragrant, and oh so yummy.
Is it just me or are comfort meals the best part of winter? A warm bowl of delicious food always makes the harsh cold a little bit more bearable. And this recipe is no exception.
Lentil and spinach dahl are special. It’s spicy but not overbearing. It’s full of nutrients that you’ll never guess you’re getting because this tastes soo good! It’s nutritious, it’s wholesome, and it’s nurturing. It’s full of authentic, Indian flavors. And now, it’s yours to make!
What Is Dahl?
Dal, dahl, daal. There are quite a few ways to spell it depending on where you are. Generally speaking, dal is a collective term that refers to dried, split pulses cooked into a “soup” that ranges from thin and runny, to thick and creamy.
Ingredients You’ll Need For Lentil And Spinach Dahl
Red Lentils. You could use other lentils but the flavor you get from dried red lentils is incomparable. Known as Masoor dahl, these lentils are full of fiber, calcium, antioxidants, and pack a punch with protein.
Spinach. Frozen or fresh, spinach is an excellent source of Vitamins A, C, and K.
Tadka. This is what makes this dish so special. Tadka is tempering – the process of heating spices and herbs/veggies in oil and add the mixture into the dish. To keep the flavors authentic, I like using a combination of ginger and garlic, onions, turmeric, and paprika for a nice kick.
Serve this with a warm, buttered piece of naan or some fragrant basmati rice. Yum!
How to make Lentil and Spinach Dahl at Home
Steps
Add oil to a large saucepan and heat on medium heat until hot. Add onions and a pinch of salt and cook until onions begin to caramelize then add ginger and garlic and stir for 20 seconds or until fragrant.
Add spices, salt, and tomatoes and stir to coat.
Next add lentils and broth and bring to a boil then reduce heat to medium-low/medium and simmer for about 20-30 minutes or until broth is absorbed and lentils are soft. You can add more broth or water now if you would like a thinner soup.
Stir in spinach leaves and lemon juice, add extra salt or lemon to taste.
Serve topped with chopped cilantro or parsley and chopped tomatoes if desired.
Ingredients
- ½ medium-sized onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- ½ tsp turmeric
- 1 tsp madras curry powder
- ½ tsp paprika
- ¾ tsp salt
- 2 Roma tomatoes, seeded and chopped
- 1 cup red lentils, rinsed well
- 4 cups nonfat vegetable broth, or chicken broth
- 3 cups baby spinach leaves
- ½ lemon, juiced
- cilantro or parsley, for garnish
Instructions
Add oil to a large saucepan and heat on medium heat until hot. Add onions and a pinch of salt and cook until onions begin to caramelize then add ginger and garlic and stir for 20 seconds or until fragrant.
Add spices, salt, and tomatoes and stir to coat.
Next add lentils and broth and bring to a boil then reduce heat to medium-low/medium and simmer for about 20-30 minutes or until broth is absorbed and lentils are soft. You can add more broth or water now if you would like a thinner soup.
Stir in spinach leaves and lemon juice, add extra salt or lemon to taste.
Serve topped with chopped cilantro or parsley and chopped tomatoes if desired.
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