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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.

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

Instructions

  1. Heat half the oil in a pot and sauté the onion until soft, about 5 minutes. Add garlic and ginger and cook 1 minute more.
  2. Stir in the turmeric, ground cumin, and coriander, then add the tomato and cook 2-3 minutes until it breaks down.
  3. Add 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.
  4. Stir in the spinach and salt, and cook 2 minutes more until wilted.
  5. Heat 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.