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Red Lentil & Spinach Dal Free recipe

Indian · main

Red Lentil & Spinach Dal

Red lentils cook into a soft, comforting dal with ginger, tomato, and spinach. Serve with warm naan for a satisfying vegetarian dinner.

  • 35 min in all
  • 15 min hands-on
  • Serves 4
  • Easy
  • Freezes well

Allergen flags

Gluten · Milk

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

  • Red lentil, rinsed1.5 cups
  • Naan4 pieces
  • Onion, finely diced1 medium
  • Garlic, minced3 cloves
  • Ginger, finely grated1 tbsp
  • Canned diced tomato1 14.5 oz can
  • Spinach, washed4 cups
  • Cumin1 tsp
  • Ghee1 tbsp

Method

  1. 1

    Prep ingredients

    Rinse the lentils, finely dice the onion, mince the garlic, and grate the ginger; set the remaining ingredients within reach.

  2. 2

    Simmer the lentils

    Combine the lentils and 750 ml water in a medium saucepan; bring to a boil over high heat, then simmer over medium-low, stirring occasionally.

    17 min

    Tip: Stir more often near the end to keep lentils from sticking.

  3. 3

    Cook the aromatics

    Melt the ghee in a small skillet over medium heat; stir in the onion, garlic, ginger, and cumin as they cook.

    7 min
  4. 4

    Finish the dal

    Scrape the onion mixture and diced tomato into the saucepan; simmer over medium-low, stirring often, then fold in the spinach.

    6 min
  5. 5

    Warm and serve

    Warm the naan in a dry skillet over medium heat, turning once. Taste the dal and adjust with salt and a few grinds of black pepper; serve together.

    3 min

Why Tonight would pick this

  • Ready in 35 minutes, so it fits a busy weeknight.
  • It freezes well, so nothing goes to waste.
  • A Indian night to keep the week interesting.

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