Recipe Details
"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."
1 Ingredients
| Qty | Item |
|---|---|
| 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 |
2 Instructions
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.
💡 Tips & Tricks
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·
Don't overcook the lentils if you prefer some texture; red lentils break down quickly into a porridge-like consistency.
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·
For an extra layer of flavor, top with a 'tadka' of toasted mustard seeds and dried chilies in oil right before serving.
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·
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?
How long does this keep in the fridge?
Is this recipe freezer-friendly?
Can I use frozen spinach?
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