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Home » Pulses

Lentil and spinach dahl

10/05/2020 by Judith Leave a Comment

Lentil and spinach dahl is a lightly spiced Indian inspired dish made using common pantry ingredients and is quick and easy to make.

A bowl of lentil and spinach dahl with some ingredients behind.

It is a simple dish which can be served alongside various accompaniments such as rice, flat bread, onion bhajis or vegetable samosas.

Jump to Recipe Print Recipe

Not only is it full of flavour and simple to make, it is prepared using cheap ingredients making it a perfect budget meal.

Dahl can be prepared in advance and stored in the fridge or frozen and so is a useful recipe to assist with your meal planning.

If you are looking for other ideas for Indian inspired dishes you may like to make a batch of vegetable samosas, make your own pilau rice or prepare some cauliflower and chick pea curry. And if you are interested in mixing your own spice blends you could make your own curry powder or blend your own pilau rice seasoning.

The quantities in this easy dahl recipe are sufficient for three servings.

Ingredients for dahl

  • 1 onion - peeled and finely chopped
  • 2 cloves garlic - finely chopped
  • 1 tablespoon fresh ginger - finely chopped
  • 200 grams split red lentils - red lentils cook quickly and do not need to be precooked
  • 2 teaspoons curry powder - either store bought or you can blend your own curry powder
  • Vegetable stock - enough to cover and cook the lentils
  • A handful of spinach leaves - either fresh or previously frozen
  • 2 tablespoons tomato purée - to thicken the dahl before serving
  • Oil
Labelled ingredients for lentil and spinach dahl.

Prepare

Finely chop the onion, garlic, ginger and chilli and cook in a little hot oil until soft.

Add the lentils, curry spices, vegetable stock and stir. Bring to the boil and simmer gently until the lentils are cooked (around 20 minutes). Be careful not to overcook the dahl as the lentils will become mushy.

A pan of lentil dahl.

Add the spinach and stir until the leaves have wilted.

Stir in the tomato purée and serve.

Serve

  • Serve the red lentil dahl with basmati rice or pilau rice.
  • Alternatively, serve with flat bread or poppadums.
A bowl of lentil and spinach dahl with some ingredients behind.

Store

  • The lentil and spinach dahl can be stored in the fridge for several days.
  • It can also. be frozen. Defrost either at room temperature or using a microwave.

Variations

  • You can substitute split peas for either some or all the lentils. Adjust the cooking time accordingly.
  • Add diced vegetables such as sweet potatoes, carrots or potatoes for extra texture.

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A bowl of lentil and spinach dahl with some ingredients behind.

Lentil and spinach dahl

Lentil and spinach dahl is a lightly spiced Indian inspired dish made using common pantry ingredients and is quick and easy to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
Servings 3
Calories 270 kcal

Ingredients
 
 

  • 1 onion
  • 2 cloves garlic
  • 1 tablespoons fresh ginger
  • 1 pinch chilli flakes
  • 200 g red lentils
  • 2 teaspoons curry powder
  • 1 ml vegetable stock cube approx
  • 1 handful spinach
  • 2 tablespoons tomato purée
  • 1 dash cooking oil

Instructions
 

  • Chop - finely chop the onion, garlic, ginger and chilli and cook in a little hot oil until soft.
  • Cook - add the lentils, curry spices, vegetable stock and stir. Bring to the boil and simmer gently until the lentils are cooked (around 20 minutes). Be careful not to overcook the dahl as the lentils will become mushy.
  • Stir - add the spinach and stir until the leaves have wilted.
  • Stir - stir in the tomato purée and serve.

Notes

To serve
  • Serve the red lentil dahl with basmati rice or pilau rice.
  • Alternatively, serve with flat bread or poppadums.
To store
  • The dahl can be stored in the fridge for several days.
  • It can also. be frozen. Defrost either at room temperature or using a microwave.
Variations
  • You can substitute split peas for either some or all the lentils. Adjust the cooking time accordingly.
  • Add diced vegetables such as sweet potatoes, carrots or potatoes for extra texture.
 

Nutrition

Calories: 270kcalCarbohydrates: 47gProtein: 18gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 75mgPotassium: 833mgFiber: 22gSugar: 4gVitamin A: 1043IUVitamin C: 11mgCalcium: 68mgIron: 6mg
Keyword lentils, Spicy
Tried this recipe?Let us know how it was!

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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