lunch · dinner · Indian-inspired
Red Lentil Spinach Dal
An Indian-inspired red lentil dal with tomato, ginger, cumin, and spinach.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1½ cups red lentil, rinsed
- 14½ oz tomato
- 5 cups spinach
- 1 onion, diced
- 1 tbsp ginger, grated
- 2 tsp cumin
- 1 tsp turmeric
- 1 tbsp olive oil
- 5 cups water
- ¾ tsp salt
Equipment
Large pot
How to make it
- 1
Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes. Add the ginger, cumin, and turmeric and cook for 30 seconds.
- 2
Add the lentils, tomatoes, water, and salt. Bring to a boil, reduce to a simmer, and cook uncovered for 20 to 24 minutes until soft, stirring occasionally.
- 3
Fold in the spinach and cook for 2 minutes until wilted.
Storage & leftovers
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat to a simmer, adding water if the dal thickens.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
