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Spinach Dahl

Golden lentil dal with wilted spinach. A warming, deeply nourishing one-pot meal.

vegetarian vegan gluten-free
🔥 Calories per serving: 360
🍽️ Serves: 4
⏱️ Prep: 10 min
🍳 Cook: 35 min
Ingredients
Cayenne Pepper ¼ tsp
Coconut Milk 1 can, 14 oz
Cumin 1.5 tsp
Garlic 4 cloves
Lemon 1, juiced
Lentils 1.5 cups, red or yellow
Olive Oil 2 tbsp
Onion 1 large
Rice 1.5 cups dry
Salt 1.5 tsp
Spinach 4 cups, fresh
Instructions
  1. Rinse lentils thoroughly in cold water until the water runs clear.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook 7–8 minutes until deeply golden. Be patient — this caramelization is the foundation of good dal.
  3. Add garlic and cook 1 minute. Add cumin, turmeric (if you have it), and a pinch of cayenne. Stir 1 minute until very fragrant.
  4. Add lentils and coconut milk. Pour in 2 cups of water. Stir.
  5. Bring to a boil, then reduce to a gentle simmer. Cook 25–30 minutes, stirring occasionally, until lentils completely break down into a thick, porridge-like consistency.
  6. Add spinach by the handful, stirring until wilted between each addition.
  7. Season generously with salt and a squeeze of lemon. Taste — dal needs more salt than you expect.
  8. Serve over rice.
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