lentil dahl

Spinach Lentil Dal- an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and that can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Spinach Lentil Dal 

ghee

onion, diced

garlic, rough chopped

ginger,

medium jalapeno, finely chopped (or serrano)

black mustard seeds

cumin seeds

garam masala

lb BABY spinach (fresh

mint leaves (optional)

water (if using fresh spinach)

—–

water

yogurt

black lentils (or aka caviar lentils, beluga lentils

salt

If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce

Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs.

Blend Spinach Sauce

Place the wiled spinach mixture in a blender and add the 3/4 water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here.  Pour it back into the pan, set on low heat.

Combine

Mix in the yogurt, lentils and salt. Adjust salt to your liking, adding more if necessary! You want this slightly salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes.

Serve

Followed the recipe (except for almost over-toasting the spices) and the result was very flavourful. My friends were delighted I had enough to share.

Not really a fan of this dish but it was edible. With that being said this will be the first and the last time I will be making this dish.

This turned out delicious !!! Going into my favorite recipe book!

I love this, so delicious, hearty, and the sauce is such a gorgeous green color!

https://content.jwplatform.com/videos/8e6DSLmM.mp4

How to make Lentil Dal with Spinach Sauce! This version is fragrant, flavorful and packed with nutrients- think of this like Saag Paneer, but substituting black lentils instead of the cheese! Super tasty and healthy. A 30-Second video.

Emerald Dal Video (Spinach Dal)

This Easy Indian Red Lentil Dahl is a must-try if you’re looking for a flavorful curry, soup, or stew recipe. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.

Indian Red Lentil Dahl

coconut oil oil

onions (chopped)

garlic

tsp ginger (minced (or more to taste))

turmeric

coriander

tsp cumin

tsp red paprika powder

tsp garam masala (or other curry powder

red lentils

vegetable broth

coconut milk

tomatoes (or chopped tomatoes, optional)

salt and pepper (to taste)

tsp coconut sugar (or

lime

parsley (or coriander)

sesame seeds

rice (cooked)

*Note: Check out the recipe video + step-by-step photos above for visual instruction!

Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.

Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.

Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.

Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite hearty pancake, crêpes, or tortilla recipe. Enjoy!

This easy Lentil Dahl is packed with flavour, and is super-simple to make in 1 pot in 25 minutes.

The Best Red Lentil Dahl

olive oil (or coconut oil)

onions (diced)

garlic (finely chopped)

ginger

½ finely chopped red chilli (or ½ tsp dried chilli flakes)

coriander seeds

mustard seeds

(200 grams) dried red lentils, uncooked ((rinsed and drained))

(14 ounces 400 milliliters) chopped tomatoes

(14 ounces 400 milliliters) coconut milk

(500 milliliters) vegetable broth/stock

Salt and pepper

lemon

spinach (washed)

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.&nbsp;

Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine.&nbsp;Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.&nbsp;

Stir in the lemon juice and spinach until it wilts.&nbsp;

Serve warm with rice, naan bread or poppadoms.

Set the Instant Pot to &#039;saute&#039; setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this). Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.

After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!

Instant Pot Lentil Dhal

https://embed.mediavine.com/videos/cxoghi7lohtcqd5qamtg

This Lentil Dahl is quick, easy and full of flavour. Ready in just 20 minutes, this dhal is vegan, gluten free and delicious served with rice. A great midweek meal that freezes well. A tasty Indian curry.

Lentil Dahl

This easy vegan yellow lentil dal is a creamy Indian soup recipe that&#039;s healthy, delicious, and comes together in one pot! It makes the perfect vegan comfort food dish that is flavorful and sure to satisfy!

Yellow Lentil Dal (Indian Lentil Soup - Vegan)

150 g yellow lentils

onion

tbsp vegan butter (or oil)

cumin

¼ tsp chopped chili (or ½ tsp paprika powder)

¼ tsp garam masala (or curry powder)

ml coconut milk

lemon ((juice))

salt, pepper

sugar

parsley

cashew nuts

chili

Peel the onion, garlic, and ginger and chop them finely.

Heat the vegan butter (or oil) in a saucepan. Add chopped onions, garlic, and ginger along with the other spices and seasonings. Sautée everything for about 5 minutes, stirring occasionally.

Add the vegetable broth and lentils, bring to the boil, then reduce the heat and let it simmer for about 15 minutes.

As soon as the lentils absorbed most of the liquid, stir in the coconut milk.

Season with lemon juice, black pepper, salt, and a bit of sugar to taste.

Allow to steam for a few minutes more, until the lentils are soft.

Add some more water or coconut milk, as necessary.

Garnish with fresh chopped parsley, toasted cashew nuts, and chili as desired.

Serve with fresh homemade naan bread or with rice or just as it is.

Enjoy!

This simple and easy to make dahl is plant based, creamy and delicious. It uses few ingredients and is great to make any night of the week – it really is a curry made in minutes and it's only $1.00 per serve!

Lentil dahl

¼ cups dried red lentils, rinsed in cold water

salt reduced vegetable stock cube, crushed

red curry paste

can diced tomatoes

can green beans,

Put lentils, stock cube, 4 cups of water, curry paste and tomatoes in a large saucepan.&nbsp;

Bring to a gentle boil. Reduce heat and simmer, covered for 20 minutes, stirring regularly, until liquid is almost fully absorbed, and lentils are soft.&nbsp;

Stir through green beans, heat through and serve.&nbsp;

Top 5 lentil dahl recipes from across the web

The most viewed lentil dahl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Spinach Lentil Dal

Indian Red Lentil Dahl

The Best Red Lentil Dahl

Yellow Lentil Dal (Indian Lentil So...

Lentil dahl

Top 5 lentil dahl recipes from across the web

The most viewed lentil dahl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Lentil Dal

Indian Red Lentil Dahl

The Best Red Lentil Dahl

Yellow Lentil Dal (Indian Lentil So...

Lentil dahl

The most viewed lentil dahl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine