Golden Red Lentil Dal with Spinach: Sunshine in a Bowl
This Red Lentil Dal is a vibrant combination of golden red lentils (masoor dal), and fresh spinach simmered together in warm spices for a quick, easy weeknight meal. It is a vegan, hearty, and satisfying dish, perfect for busy schedules. Whip up this one-pot wonder in under an hour and enjoy a comforting and nourishing dinner.
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This Red Lentil Dal recipe is a fantastic option for a quick and easy weeknight meal packed with flavor. Golden lentils provide a hearty base, simmered with fresh spinach, for a vibrant and satisfying dish.
Warming spices add a touch of depth to the flavor profile, while the spinach brightens it with a fresh note. This vegan recipe requires minimal prep work and cooks in a single pot, minimizing cleanup.
It is a perfect addition to your weeknight dinner routine. Pair it with fluffy rice or warm naan bread for a complete and comforting meal.
Ingredients
Red Lentils: While brown or green lentils can be substituted, red lentils cook the fastest, making them ideal for this quick and easy recipe. They also break down slightly during cooking, lending a creamy texture to the dal.
Onion & Garlic: These aromatics form the flavorful base of the dish. Sautéing them until softened allows their natural sweetness and savory notes to bloom.
Tomatoes: Canned tomatoes add a touch of acidity and richness to the dal. Fire-roasted tomatoes can be used for a deeper flavor.
Spice Blend: Combine ground cumin, ground coriander, and turmeric to create a warm and aromatic spice base. I like to add garam masala towards the end of the cooking to add a touch of complexity and fragrance.
Baby Spinach: Fresh spinach adds a vibrant pop of color and a welcome freshness to the dish.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil in a pot over medium heat. Add onion and garlic. Saute for 4-5 minutes until the onions soften.
Step 2: Add tomatoes, salt, and powdered spices (cumin, coriander, turmeric, and chili powder). Mix well and cook for 4-5 minutes or until the tomatoes begin to soften.
Step 3: Add the rinsed red lentils and water. Mix well and bring it to a boil.
Step 4: Reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender.
Step 5: Stir in spinach and garam masala. Cook for 1-2 minutes or until the spinach is wilted. Turn off the heat and stir in lemon juice.
Expert Tips
- Don’t overcook the lentils. Red lentils cook relatively quickly, so keep an eye on them to prevent them from turning mushy. Cook them just until they are tender but still hold their shape.
- Add the baby spinach towards the end of cooking to preserve its vibrant color and freshness. It only needs a couple of minutes to wilt into the dal.
- For a creamier dal, mash some of the cooked dal against the pot’s side with a spoon. Alternatively, add a splash of coconut milk or cashew cream for a richer texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
Serving Suggestions
Pair this red lentil dal with steamed rice or bread for a satisfying meal. For an extra kick, serve it alongside Indian pickles or chutneys. For a complete meal, turn it into a delicious red lentil dal and naan Buddha bowl.
Discover the variety of lentils in this Types of Lentils guide and find the perfect one for your next delicious recipe.
More Red Lentil Recipes
- This flavorful lentil, pea, and potato curry is perfect served over rice or with these red lentil pancakes. For a lighter option, try this vegetable lentil curry.
- Looking for a protein-rich alternative? Try this flavorful chicken lentil curry.
- These flavorful red lentil fritters are a great snack or appetizer on their own.
- This comforting tomato lentil soup is packed with protein and flavor. You can add a crispy touch with red lentil fritters as croutons or a savory garnish.
- Spice up your breakfast routine with this Savory Red Lentil Granola! Packed with goodness and crunch, it’s the perfect way to kickstart your day.
If you tried this Red Lentil Dal Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Large pot
Ingredients
- 1 cup red lentils rinsed well
- 2 tablespoons oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 15 oz can diced tomatoes
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder adjust to your spice preference
- 1 teaspoon salt adjust as per taste
- 4 cups water add more if needed
- ½ teaspoon garam masala
- 1 cup spinach chopped
- 2 tablespoons lemon juice
Instructions
- Heat oil in a pot over medium heat. Add onion and garlic. Saute for 4-5 minutes until the onions soften.
- Add tomatoes, salt, and powdered spices (cumin, coriander, turmeric, and chili powder). Mix well and cook for 4-5 minutes or until the tomatoes begin to soften.
- Add the rinsed red lentils and water. Mix well and bring it to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender.
- Stir in spinach and garam masala. Cook for 1-2 minutes or until the spinach is wilted. Turn off the heat and stir in lemon juice.
Notes
- Don’t overcook the lentils. Red lentils cook relatively quickly, so keep an eye on them to prevent them from turning mushy. Cook them just until they are tender but still hold their shape.
- Add the baby spinach towards the end of cooking to preserve its vibrant color and freshness. It only needs a couple of minutes to wilt into the dal.
- For a creamier dal, mash some of the cooked dal against the pot’s side with a spoon. Alternatively, add a splash of coconut milk or cashew cream for a richer texture.
Nutrition
Delicious!
I am glad you enjoyed it, Connie. Thank you 🙂
Can this be done in a slow cooker?
Yes, this can be done in a slow cooker. Make the onion-tomato base in a frying pan and transfer it to the slow cooker along with red lentils and water. Set the slow cooker at high for 3.5-4 hours. The qunatities of ingredients will remain the same. Hope this helps! I’d love to know your feedback once you try it out.
– Shilpa