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;

This creamy Golden Coconut Lentil Soup is quick and easy to make with healthy vegan ingredients like yellow lentils, ginger, turmeric and coconut milk and is incredibly delicious! You can also make the One-Pot Lentil Stew ahead and freeze it for meal prep!

Golden Coconut Lentil Soup (Easy & Vegan)

tbsp oil (for frying)

onion (finely diced)

ginger (chopped)

carrots (diced)

tbsp yellow curry powder

tsp chili powder

yellow lentils (or red lentils)

tbsp tamari or soy sauce (or coconut aminos if soy-free)

parsley or coriander

limes or lemons

flatbread (or naan or rice)

Heat the oil in a large pan or pot and sauté the onion for 2-3 minutes until translucent and lightly browned.

Now add the garlic and ginger and sauté for another minute. Next add the carrots and sauté for further 2-3 minutes. Then sprinkle curry powder, turmeric and chili or paprika powder over the veggies, stir, and sauté for a minute.

Put the lentils into a fine-meshed sieve and rinse under running water. Then drain, add to the pan and sauté for 1-2 minutes.

Now stir in vegetable broth, coconut milk and tamari and bring to a boil. Then reduce the heat to low and cook, covered, for about 15 minutes until the lentils are tender. (If the soup becomes too thick, you can add more vegetable broth or coconut milk).

Season to taste with salt and pepper and add more chili as needed.

Serve the golden lentil soup in bowls and garnish with fresh parsley or cilantro, sesame seeds and a squeeze of fresh lime or lemon juice, if desired. Serve with flatbread, naan bread or rice.

*Note: Check out the recipe video + step-by-step pictures above!

I am not vegan or vegetarian. A friend of mine shared this recipe because I love soup, and she mentioned it was her favorite. I just made it for lunch and it's delicious! I admit I used chicken broth because it was all I had on hand, but the flavors were so good! I added smoked paprika and chili powder, and at the end, I added some umami mushroom seasoning that she had recommended. YUM! Thank you for this recipe!

Fabulous I made it last night and I made fresh sourdough naan bread with it. Yummy. Thanks for the recipe

I made this and it is perfect!! so simple an delicious. thank you 😊

This was phenomenal! Made brown basmati rice to go along and sopped up every single drop with a gluten free pita/flat bread! Cannot wait to eat the leftovers the next couple days!

Feeling terrible today with a headcold so needed something healthy and comforting. This soup was the bomb! I used yellow lentils and added extra diced pumpkin along with the carrot. It was delicious. A squeeze of lime at the end really brought out the flavours. Teen boys rated it very highly with roti bread - I didn't need any bread with mine. We aren't vegan or vegetarian and we loved this 
 Thanks, great recipe.

This lentil soup is fantastic! I usually tweak recipes to death before I make them but I followed this one as written and used the tip about adding sweet potatoes! After it was done I blended it a bit with the immersion blender for a smoother more uniform consistency. This recipe will be in rotation at my house from now on.

This creamy, fragrant red lentil dahl is packed with flavor and comes together in one pot. Perfect cozy weeknight meal or side dish – ready in under 30 minutes!

Easy Red Lentil Dahl

tbsp coconut oil (or any neutral oil)

1- inch piece fresh ginger (finely grated or minced)

garlic (minced)

green chilli (sliced (optional, adjust to taste))

white onion (diced (about 150 grams))

tomatoes (diced (about 200 grams))

vegetable stock (vegetable broth (600 milliliters))

full-fat coconut milk ((400 milliliters))

tsp turmeric

tsp garam masala

tbsp fresh coriander (cilantro leaves, chopped)

Chilli flakes or fresh sliced chilli

coconut yogurt

Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and mustard seeds. Let them sizzle and pop for about 30–45 seconds until fragrant.

Add the ginger, garlic, green chilli (if using), and diced onion. Sauté for 4–5 minutes until the onion softens and becomes translucent.

Add the rinsed red lentils, diced tomatoes, vegetable stock, coconut milk, turmeric, garam masala, and salt. Stir everything together well.

Bring the mixture to a rolling boil, then reduce the heat to medium-low. Cover with a lid and simmer for 15–20 minutes, stirring occasionally, until the lentils are completely soft and creamy. (Red lentils cook quickly and will break down – that’s what you want!)

Remove the lid, taste, and adjust seasoning – add more salt or a good squeeze of lemon juice if needed.

Stir in the fresh coriander leaves (and a handful of baby spinach if you’d like some greens).

Serve hot with rice, naan, or flatbread. Top with extra coriander, chilli flakes, and lemon wedges.

Absolutely fabulous. Simple recipe, easy to make and very tasty.

This lentil dahl is good stuff.. It is creamy and really delicious. Thank you for a simple recipe.

https://content.jwplatform.com/videos/GHxSYJLi.mp4

One-pot creamy red lentil dahl with coconut milk that’s 100% vegan, ready in 20 minutes, and so addictive people fight over the leftovers. You won’t believe how rich it tastes without butter or cream.

This One-Pot Coconut Red Lentil Dahl Is  Addictive

Top 7 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

Golden Coconut Lentil Soup (Easy & ...

Easy Red Lentil Dahl

Top 7 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

Golden Coconut Lentil Soup (Easy & ...

Easy Red 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