Red Lentil Dal with Cumin and Spinach
A creamy, spiced red lentil dal simmered with tomato, cumin, and turmeric, stirred with spinach at the end.
Red lentils break down as they cook into something naturally thick and creamy without any dairy involved, which is the whole appeal of a good dal. A simple tadka of cumin seeds bloomed in oil poured over the top right before serving adds a layer of toasty aroma that a stirred-in spice blend just can't match.
Lentils are a genuinely strong source of fiber and plant protein, and stirring in spinach at the end adds iron and folate without any extra cooking time. Because it's built entirely from lentils, tomato, and greens with no added cream, it works well within a heart-healthy or cholesterol-conscious way of eating, and it's naturally vegan.
Serve it with rice or warm flatbread, or eat it on its own in a bowl the way it's often eaten at home — either way, it reheats beautifully the next day.
Ingredients
- 1.5 cups red lentils — rinsed
- 4 cups water or vegetable broth
- 1 onion — diced
- 2 cloves garlic — minced
- 1 tbsp fresh ginger — minced
- 1 cup diced tomato — canned or fresh
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 3 cups baby spinach
- 2 tbsp olive or avocado oil
- 1 tsp cumin seeds — for the tadka
- 0.5 tsp salt — or to taste
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Heat half the oil in a pot and sauté the onion until soft, about 5 minutes. Add garlic and ginger and cook 1 minute more.
- 2Stir in the turmeric, ground cumin, and coriander, then add the tomato and cook 2-3 minutes until it breaks down.
- 3Add the lentils and water, bring to a boil, then reduce heat and simmer 20-25 minutes, stirring occasionally, until the lentils are soft and the dal is thick.
- 4Stir in the spinach and salt, and cook 2 minutes more until wilted.
- 5Heat the remaining oil in a small pan with the cumin seeds until they sizzle and turn fragrant, about 30 seconds, then pour over the dal before serving.