Spinach Dal
Creamy lentils with vibrant spinach and garlic tempering, a nutritious and soothing everyday Indian staple with irresistible garlic oil.
Ingredients (serves 4)
- 1.5 cups red lentils
- 5 cups spinach
- 1 onion
- 4 cloves garlic
- 1 tbsp ginger
- 1 tsp turmeric
- 1 tsp cumin
- 3 tbsp olive oil
- 1 tsp salt
- Lemon juice
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Save this recipeInstructions
- 1
Rinse lentils and add to a pot with 4 cups water and turmeric. Bring to boil, then simmer uncovered for 15-18 minutes until lentils break down into a creamy texture.
- 2
While lentils cook, roughly chop spinach. Heat 1 tbsp oil in a small pan over medium-low heat. Sauté minced garlic until golden, about 3 minutes. Set aside.
- 3
In a separate pot, heat 2 tbsp oil and sauté diced onion over medium heat until soft, about 5 minutes.
- 4
Add ginger and cumin to onion, cook 1 minute. Add spinach and stir until wilted, about 2 minutes.
- 5
Pour cooked lentils into spinach mixture. Stir in salt and half the garlic oil. Simmer 5 minutes.
- 6
Transfer to bowls. Top with remaining garlic oil and a squeeze of fresh lemon juice. Serve with naan or rice.
