Indian Red Lentil Dal with Spinach

Indian lentil dal with spinach and spices
Indian lentil dal with spinach and spices

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

Instructions

  1. Rinse the red lentils until the water runs mostly clear.
  2. Sauté onion, garlic and ginger in a little oil; stir in cumin, turmeric and any other spices listed in the ingredients.
  3. Add lentils and water or stock. Simmer, stirring occasionally, until the lentils soften and the dal thickens.
  4. Fold in the spinach and cook until wilted. Add a little water if you prefer a looser consistency.
  5. Season with salt and lemon juice to taste, then serve warm with rice or flatbread.

Watch the Recipe Video Here

Watch: Indian Red Lentil Dal with Spinach recipe video

Ingredients

  • 1 cup red lentils, rinsed
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 can chopped tomatoes
  • 3 cups water or vegetable broth
  • 2 cups baby spinach
  • 1 tablespoon oil
  • Salt and lemon juice, to taste

Instructions

  1. Warm oil in a saucepan and cook onion until softened.
  2. Add garlic, ginger, cumin and turmeric; stir until fragrant.
  3. Add lentils, tomatoes and broth. Simmer 18–25 minutes, stirring occasionally, until lentils are soft.
  4. Fold in spinach and cook until wilted; add water if you prefer a thinner dal.
  5. Season with salt and lemon juice, then serve with rice or flatbread.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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Indian Recipe Dal Lentils With Spinach — Pankaj Sharma

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Prep: 10 min

Cook: 30 min

Total: 40 min

Yield: 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

Instructions

  1. Warm oil in a large saucepan over medium heat. Cook onion for 5–7 minutes until soft.
  2. 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.
  3. 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.
  4. Add extra water if you prefer a looser consistency. Stir in spinach until wilted, then season with salt and lemon juice.
  5. Serve hot with rice or flatbread, and optional chopped coriander.