Hearty Lentil Spinach Dhal

In a world that often prioritizes convenience over nutrition, the significance of home-cooked meals has never been greater. As life speeds up, many individuals and families find solace in preparing nourishing dishes that not only satisfy hunger but also comfort the soul. One such dish that epitomizes warmth and wholesomeness is Hearty Lentil Spinach Dhal. This vibrant and nourishing lentil stew hails from the Indian subcontinent, where it is a staple in many households, celebrated for its rich flavors and health benefits.

Discover the comforting warmth of Hearty Lentil Spinach Dhal, a nourishing lentil stew rooted in Indian cuisine. This flavorful dish combines red lentils and fresh spinach with aromatic spices, making it a nutritious and satisfying meal for any occasion. Perfect for both novice cooks and seasoned chefs, this recipe encourages creativity in the kitchen. Enjoy it on its own or serve it with rice or flatbreads for a wholesome dining experience that brings loved ones together.

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Ingredients

1 cup red lentils, rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 large tomato, diced

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon chili powder (adjust to taste)

4 cups vegetable broth or water

4 cups fresh spinach, chopped

2 tablespoons coconut oil or vegetable oil

Salt to taste

Fresh cilantro for garnish

Lemon wedges for serving

Instructions

In a large pot, heat the coconut oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until they start to crackle.

Add the chopped onion to the pot, cooking until translucent (about 5 minutes). Stir in the minced garlic and grated ginger, sautéing for an additional 1-2 minutes until fragrant.

Incorporate the diced tomato and cook for about 4-5 minutes until it softens and releases its juices.

Sprinkle in the turmeric, coriander, and chili powder, stirring well to combine and cook for about 1 minute to toast the spices.

Add the rinsed red lentils to the pot, followed by the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.

Once the lentils are tender and the mixture has thickened to your desired consistency, stir in the chopped spinach and cook for another 2-3 minutes until the spinach wilts.

Season the dhal with salt to taste, and remove from heat.

Serve hot, garnished with fresh cilantro and accompanied by lemon wedges for an added zing.

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings