Lentil and Spinach Dal
An easy Indian soup, Lentil and Spinach Dal takes about 30 minutes and makes 4 servings. Red lentils, baby spinach and onion carry the flavour. The cooking is mostly simmering and sautéing. It is vegan and gluten-free. It is on the lighter side, at about 350 calories and 20 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 350 kcal
Save this recipe in Buttter
It is in the Easy Weeknight Dinners cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 300 gred lentils
- 150 gbaby spinach
- 1onion
- 4 clovesgarlic
- 1 tbspginger
- 1 tspturmeric
- 1 tspcumin
- 200 mlcoconut milk
- 2 tbspvegetable oil
- 1 tspsalt
Instructions
- Rinse the red lentils under cold water until the water runs clear.
- Dice the onion, mince the garlic, and grate the ginger. Heat vegetable oil in a pot over medium heat and saute the onion for 3 minutes until soft.
- Add garlic, ginger, turmeric, and cumin. Cook for 1 minute until fragrant.
- Add the lentils and 600ml of water. Bring to a boil, then simmer for 18-20 minutes until the lentils are completely soft and broken down.
- Stir in the coconut milk, baby spinach, and salt. Cook for 2 minutes until the spinach is wilted. Serve hot.
Cook’s notes
Red lentils break down on their own, so there is no need to soak them; just rinse until the water runs clear. The dal thickens as it stands, so loosen leftovers with a little water when reheating; it keeps for 4 days and freezes well before the spinach goes in. Serve with rice, naan or a squeeze of lemon.
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 20 g
- Fat
- 10 g
- Carbs
- 48 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Dish type: Soup
- Diet: vegan, gluten-free
- In cookbook: Easy Weeknight Dinners
