Indian Dahl with Spinach
Warm, comforting, and packed with vibrant flavors, this Indian Dahl with Spinach is the perfect plant-based dish for any time of year. Featuring tender red lentils simmered to creamy perfection, this recipe is infused with the rich, aromatic spices of cumin, turmeric, coriander, and paprika. A touch of coconut oil or ghee adds depth, while fresh spinach brings a hearty, nutrient-rich twist. Brightened with a splash of lemon juice and garnished with fragrant cilantro, this dish is a true celebration of Indian cuisine. Ready in just 40 minutes, this easy dahl is ideal as a wholesome main course served with rice or naan, or as a delicious side. Whether you're a seasoned spice lover or new to Indian flavors, this recipe combines simplicity and authenticity for a meal that's both satisfying and nourishing.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 1 tablespoon coconut oil or ghee
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 cup canned diced tomatoes
- 4 cups fresh spinach
- 1 tablespoon lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (optional for garnish) fresh cilantro
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a medium pot, bring 3 cups of water to a boil. Add the lentils, reduce the heat to low, and simmer uncovered for 15-20 minutes until the lentils are tender and begin to break down. Stir occasionally to prevent sticking.
While the lentils cook, heat the coconut oil or ghee in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the ground cumin, turmeric, coriander, and paprika to the skillet. Stir well and cook for another minute to toast the spices.
Add the canned diced tomatoes and cook for 3-4 minutes, stirring occasionally, until the mixture thickens slightly.
Transfer the cooked lentils, along with any remaining liquid, into the skillet with the tomato and spice mixture. Stir well to combine.
Add the fresh spinach to the skillet. Cook for 2-3 minutes, stirring often, until the spinach wilts.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Remove from heat and garnish with fresh cilantro, if desired.
Serve hot with steamed rice, naan, or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
