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Red Lentil and Spinach Dahl

Red Lentil and Spinach Dahl

Flavorful and comforting, this easy to prepare Dahl is a fabulous, healthy Whole Foods Plant-based entree.

*Find this recipe and more in The Mindfulness Issue of VEGWORLD Magazine

Red Lentil and Spinach Dahl

Prep Time

10 minutes

Total Time

30 minutes

Yield: 4 Servings
Credit:

Diana Goldman is a Vegan Caterer, Sierra Club Cooking Show Host and Plant-based Nutrition Educator based in Boston. She received a B.S. from Cornell University in Nutrition Science and an Ed.M. from Harvard University. Her blog Beantown Kitchen was awarded one of the top 100 plant-based blogs by Feedspot.

She loves sharing recipes on her YouTube Channel and Instagram. Sign up to receive a free Healthy Vegan Made Easy ebook on her website Beantown Kitchen.

Photo by Diana Goldman

Ingredients

  • 2 cups red lentils, sorted and rinsed
  • 1 medium sized yellow onion, finely chopped
  • 1 teaspoon whole cumin seeds
  • ½ teaspoon ground turmeric
  • 3 cloves garlic minced
  • 1 Tablespoon peeled and grated fresh ginger
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup carrots, diced small
  • 1 teaspoon lemon zest
  • 4½ cups water
  • 3 Tablespoons freshly squeezed lemon juice
  • 4 handfuls baby spinach, chopped

Garnishes

  • Chopped fresh cilantro or parsleyoptional, for garnish
  • Dried red chili flakes optional

Directions

  1. Heat a large pot over medium-high heat.
  2. Add ¼ cup of water and sauté the onions for about 5 minutes until softened adding more water if necessary.
  3. Stir in cumin, turmeric, garlic and ginger and cook for about 1 minute. Stir continuously to toast, but not burn, the spices.
  4. Add the carrots, lentils, zest, salt, pepper and water. Bring to a boil, then cover the pot and turn the heat down to summer.
  5. Cook for 15 minutes, stirring occasionally, until the lentils have softened. Depending on your lentils, you may need to simmer for a shorter or longer time.
  6. Once softened, stir in the lemon juice and spinach. The heat of the dahl will wilt the spinach.
  7. Ladle into bowls and garnish with chopped cilantro or parsley and dried red chili flakes, if desired. Serve with a side of brown rice or coconut brown rice.
  8. Enjoy!