Red Lentil Dal with Spinach
A comforting and silky red lentil dal infused with cumin and garlic, brightened with fresh spinach, and made rich with creamy coconut milk for a satisfying plant-based protein punch.
10 min
Prep
30 min
Cook
4
Serves
400
Calories
Macros · per serving
27g protein
52g carbs
14g fat
Ingredients
For 4 servings
- 1.5 cups red lentils
- 4 cups spinach
- 1 cup coconut milk
- 1 onion
- 4 cloves garlic
- 1 inch ginger
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 2 tablespoons vegetable oil
- salt — to taste
- 4 cups water
- 1/4 cup cilantro
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear.
- 2
In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds.
- 3
Add finely chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent, about 5 minutes.
- 4
Stir in turmeric and chili powder, cooking for another 30 seconds.
- 5
Add red lentils and water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes until lentils are tender.
- 6
Stir in the coconut milk and add salt to taste. Cook for 5 more minutes until the dal is creamy.
- 7
Add spinach and cook until just wilted, about 2 minutes.
- 8
Garnish with chopped cilantro before serving.
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