Homemade Indian Red Lentil Dhal with spinach

French

Bursting with flavor and packed with nutrients, this vibrant red lentil dhal with spinach is a comforting, easy-to-make vegetarian delight.

Infused with aromatic spices and boasting a luxuriously creamy texture, it’s a dish that soothes the soul and satisfies the senses.

A perfect choice for a wholesome, nourishing meal that brings both indulgence and balance to your table.

My Go-To Red Lentil Dhal Recipe

Indian cuisine never fails to captivate with its bold, aromatic flavors, and this red lentil and spinach dhal has become my secret weapon for getting the whole family to love spinach, without them even realizing it!

This vegetarian dish is pure comfort food: rich, creamy, and bursting with fragrant spices that turn an everyday meal into an irresistible feast.

Spinach isn’t always a crowd-pleaser in my house, but in this dhal, it melts seamlessly into the velvety texture, blending perfectly with the warm embrace of cumin, turmeric, and ginger.

The red lentils add a natural sweetness that balances the spices beautifully, creating a dish that’s as nourishing as it is delicious.

Pair it with pillowy cheese naan, fluffy basmati rice, or warm pita bread to soak up every last bit of its luscious goodness.

Each bite is a flavor explosion, warming, aromatic, and utterly satisfying.

Easy to make and packed with wholesome ingredients, this dhal is a fantastic alternative to heavier meals.

Try it once, and you’ll be hooked, just don’t tell anyone there’s spinach in it! A true family favorite, meant to be shared and savored.

Ingredients for red Lentil and spinach Dhal

• 1 white onion : Adds a mild, slightly sweet aroma, creating the perfect base to enhance the depth of the spices.
• 1 tbsp sunflower oil : A neutral oil that gently sautés the onions and spices, allowing their flavors to shine without interference.
• 120 g red lentils : Protein and fiber-rich, these lentils break down as they cook, resulting in a lusciously creamy, melt-in-your-mouth texture.
• 130 g fresh spinach : Blends seamlessly into the dhal, absorbing the fragrant spices while adding a hidden boost of nutrients.
• 200 g water : Helps the lentils cook slowly, soaking up all the aromatic spices for a deeply flavorful dish.
• 2 tbsp coconut milk : Infuses the dhal with luxurious creaminess and a hint of sweetness that balances the warmth of the spices.
• 1 tsp curry powder : A rich, aromatic spice blend that gives the dhal its signature exotic and fragrant character.
• 1 tsp turmeric powder : Not only does it lend the dish a gorgeous golden hue, but its earthy, slightly bitter notes enhance the overall depth of flavor.
• 1 vegetable stock cube (optional) : Elevates the taste, adding extra richness and complexity.
• 1 pinch salt : Brings all the flavors together in perfect harmony.

How to Make red Lentil Dhal with spinach

1. Sauté the Onion : Peel and finely chop a white onion. Heat 1 tablespoon of sunflower oil in a pan and cook the onion until soft and translucent.
2. Add the Spinach : Stir in 130 g of chopped fresh spinach. Cover and let it cook for a few minutes until it wilts completely.
3. Combine the Ingredients Add 120 g of coral lentils, 200 g of water, 2 tablespoons of coconut milk, 1 teaspoon of curry powder, 1 teaspoon of turmeric, and 1 vegetable stock cube (optional). Season with salt to taste.
4. Simmer to Perfection :
   • Let the dhal simmer on low heat, stirring occasionally.
   • Cook for about 15 to 20 minutes, until the lentils are soft and creamy.
   • If needed, add a little water during cooking to keep the dhal from sticking.
5. Serve & Enjoy : Serve piping hot with fluffy cheese naan for an extra indulgent meal!

How to Serve Lentil Dhal: The Best Pairings

– Classic Accompaniments

• Basmati rice: Perfect for soaking up the creamy dhal sauce. Serve it plain, infused with cumin, or cooked with a bay leaf for extra aroma.
• Cheese naan: This soft, cheese-filled Indian bread adds a rich, melty contrast to the spices in the dhal.
• Chapati: A simple, unleavened Indian flatbread with a slight crispiness,  ideal for scooping up bites of dhal.
• Pita or whole grain bread: A lighter, western-style option that still pairs well with the texture of dhal.

– Vegetables & Condiments

• Indian pickles (achar): Spiced, tangy pickled vegetables that bring a punch of acidity and a burst of flavor.
• Raita: A refreshing yogurt sauce made with cucumber and mint, perfect for cooling down the heat from the dhal.
• Grilled vegetables: Roasted eggplant, zucchini, or carrots drizzled with olive oil and lightly spiced are a great match.

– Crunchy & Flavorful Toppings

• Cashews or sliced almonds: Add a delicious crunch and a subtle nutty touch.
• Fresh coriander and a squeeze of lemon: Brighten up the dish and enhance its complexity with fresh, zesty notes.

Others recipes to try

• Spinach and potatoes shakshuka recipe
• Creamy carrot soup
• Potato and egg salad
• Easy creamy mushroom soup recipe