Name: Red Lentil Dal with Coconut Milk and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Dry red lentils; 1 can Full-fat coconut milk; 3 cups Vegetable broth; 3 cups Fresh baby spinach; 1 medium Yellow onion, finely diced; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 1 tsp Turmeric powder; 1 tsp Ground cumin; 1 tbsp Coconut oil; 1 tbsp Lime juice

"This comforting red lentil dal is a masterclass in balance, combining earthy spices with the velvety richness of coconut milk. Fresh baby spinach adds a vibrant pop of color and nutrition to this deeply satisfying, protein-packed vegan meal."

Ingredients

Qty	Item
1 cup 200 g	Dry red lentils
1 can 400 ml	Full-fat coconut milk
3 cups 720 ml	Vegetable broth
3 cups 90 g	Fresh baby spinach
1 medium 150 g	Yellow onion, finely diced
3 cloves 15 g	Garlic, minced
1 tbsp 15 g	Fresh ginger, grated
1 tsp 3 g	Turmeric powder
1 tsp 2 g	Ground cumin
1 tbsp 15 ml	Coconut oil
1 tbsp 15 ml	Lime juice

How to Make Red Lentil Dal with Coconut Milk and Spinach

Rinse the red lentils under cold water until the water runs clear. Set aside.

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 5-7 minutes until translucent and slightly golden.

Stir in the minced garlic, grated ginger, turmeric, and cumin. Cook for 1 minute until fragrant.

Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 15-20 minutes or until the lentils are soft and have absorbed most of the liquid.

Pour in the coconut milk and stir well. Continue to simmer for another 5 minutes to thicken.

Add the fresh spinach and stir until just wilted. Turn off the heat.

Stir in the lime juice and season with salt to taste. Serve warm over rice or with naan bread.

·
Don't overcook the lentils if you prefer some texture; red lentils break down quickly into a porridge-like consistency.
·
For an extra layer of flavor, top with a 'tadka' of toasted mustard seeds and dried chilies in oil right before serving.
·
If the dal becomes too thick, simply whisk in a splash of water or extra broth until the desired consistency is reached.

Frequently Asked Questions

Can I use green or brown lentils instead?

Green and brown lentils take much longer to cook (35-45 minutes) and hold their shape better. For this creamy texture, red or yellow split lentils are best.

How long does this keep in the fridge?

This dal tastes even better the next day! It can be stored in an airtight container for up to 4 days.

Is this recipe freezer-friendly?

Yes, it freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of water.

Can I use frozen spinach?

Yes, just ensure you thaw and squeeze out the excess moisture from the frozen spinach before adding it to the dal.

Video Tutorials

Spinach and Red Lentils Curry | Indian Inspired Dal | Easy Vegan and Vegetarian Meal

Red Lentil Dahl with Coconut Milk

🇱🇰 Sri Lankan Dal: Fragrant Red Lentil Curry with Coconut Milk | Parippu Curry

Red Lentil Curry in 30 minutes

What to Cook Next

See All Vegan

Next Recipe

Goan Fish Curry with Coconut and Tamarind

Transport your senses to the sun-drenched beaches of Goa with this vibrant, aromatic fish curry. This dish perfectly balances the heat of Kashmiri chillies with the silky richness of coconut milk and the signature tang of tamarind.

Cook Goan Fish Curry with Coconut and Tamarind