Indian-inspired
Red Lentil Dal with Spinach
A weeknight red lentil dal with tomatoes, ginger, cumin, turmeric, and spinach for a fiber-forward plant-protein dinner.
Red lentil dal fits the fiber-forward recipe lane because it is inexpensive, fast, and naturally satisfying.
The lentils break down into a creamy pot without needing dairy or a long simmer.
Cooking the spices briefly in oil gives the dal more depth than simply boiling everything together.
Ginger, cumin, turmeric, and tomatoes keep the flavor warm and bright, while spinach folds in at the end for color.
Serve it with rice, naan, or roasted vegetables.
The dal thickens as it rests, so leftovers may need a splash of water when reheating.
For another recipe in this seed collection, try Coconut Chickpea Curry with Spinach or Lentil Vegetable Soup with Cumin Oil.
Directions
- Warm oil in a saucepan over medium heat. Add onion and cook for 5 minutes, until softened.
- Stir in garlic, ginger, cumin, turmeric, 1 teaspoon salt, and black pepper for 30 seconds.
- Add lentils, crushed tomatoes, and broth. Bring to a simmer.
- Reduce heat to medium-low and cook for 20 to 24 minutes, stirring often, until the lentils are soft and creamy.
- Fold in spinach until wilted.
- Finish with lime juice and adjust salt before serving.
Nutrition
Nutrition Information
Estimated per serving: 360 calories, 20 g protein, 58 g carbohydrates, 7 g fat. Rice or bread is not included.
Variations
Recipe Variations
- Add coconut milk for a softer, richer dal.
- Use kale instead of spinach and simmer a few minutes longer.
- Top with chile oil or cilantro.
Notes
- Rinse red lentils well so the dal tastes clean.
- Stir near the end because lentils can settle on the bottom.
- For a richer bowl, finish with a spoonful of yogurt or coconut milk.
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