This Indian-inspired red lentil dal is a simple, warming one-pot meal with tomatoes, spices and spinach. The spice level is easy to adjust, and the recipe works with pantry staples.
Prep: 10 minutes · Cook: 25–30 minutes · Serves: 4
Ingredients
- 250 g red lentils, rinsed well
- 1 tbsp neutral oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp chilli powder, optional
- 400 g canned chopped tomatoes
- 900 ml water or unsalted vegetable stock, plus extra as needed
- 100 g baby spinach
- ½ tsp salt to start, then adjust to taste
- 1 tbsp lemon juice
- Chopped coriander, optional
Method
- Warm oil in a large saucepan over medium heat. Cook onion for 5–7 minutes until soft.
- Add garlic and ginger and cook for 30 seconds. Stir in cumin, coriander, turmeric and optional chilli for another 20 seconds, taking care not to burn the spices.
- Add rinsed lentils, tomatoes and water or stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 18–25 minutes, stirring occasionally, until lentils break down and are tender.
- Add extra water if you prefer a looser consistency. Stir in spinach until wilted, then season with salt and lemon juice.
- Serve hot with rice or flatbread, and optional chopped coriander.
Make it your own
- For a richer finish, stir in a little coconut milk, noting that this changes the flavour and allergen considerations.
- For meal prep, cool promptly and refrigerate in shallow covered containers. Reheat until steaming hot, adding water to loosen.
Allergen note: Check stock and spice blend labels for allergens and cross-contact. Serve with gluten-free rice if avoiding gluten and verify all accompaniments.
Cooked-rice safety
If serving with rice, cool cooked rice as quickly as possible, ideally within 1 hour. Refrigerate promptly, use within 24 hours, and reheat only once until steaming hot throughout. Do not leave cooked rice cooling at room temperature.