Hello dear readers!
As the seasons change and the evenings get cooler, there’s nothing quite like a warm, hearty dish to lift your spirits and comfort your soul. Today, I’d like to whisk you away to the vibrant flavors of India, right from the comfort of our cozy kitchen. Let’s dive into a delightful bowl of Spiced Lentil and Spinach Dahl.
Dahl, a staple in Indian cuisine, is a gloriously aromatic lentil dish that wraps you in a big comforting hug with every spoonful. It’s one of those meals where, no matter how your day has gone, you feel invigorated and nourished after indulging in its wholesome essence. This recipe is perfect for those chilly evenings when you crave something comforting yet packed with nutrition.
What I adore about this dahl is its simplicity. Using pantry staples like lentils and spices, along with fresh spinach, this dish truly embodies the saying “less is more.” The ingredients are so straightforward that you might already have most of them in your cupboard. Plus, it’s a wonderful way to incorporate more plant-based meals into your weekly menu, something we love doing in my egg, dairy, and soya-free household.
Now, let’s talk spices: cumin, coriander, turmeric, and a touch of red chili powder come together to create a symphony of flavors that dance on your palate. These golden spices don’t just add depth, but they also bring a sense of warmth that’s both aromatic and healing. I often find that cooking with such spices is therapeutic, filling the house with their rich scents and creating an inviting atmosphere.
While I like to serve this dahl with a scattering of fresh coriander and a squeeze of lemon, it’s perfectly customizable. Maybe a side of fluffy basmati rice or some warm naan bread—both are fantastic accompaniments, ready to mop up every last bit of this delicious dahl.
As you prepare this dish, take a moment to enjoy the process. From the gentle sizzle of onions cooking in olive oil to the vivid colors of spices blending together, it’s almost meditative—a shared joy in our kitchen when we cook together as a family.
So, there you have it—Spiced Lentil and Spinach Dahl. A dish so comforting and satisfying that it’s bound to become a regular in your rotation. And the best part? It’s wonderfully allergy-aware without compromising on the hearty flavors we all love.
As always, I would love to hear how this recipe turns out for you or any creative twists you decide to incorporate. Until next time, happy cooking and cozy eating!
With warmth,
Al
Ingredients
– 1 cup (200g) red lentils, rinsed
– 1 tablespoon olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1-inch piece ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– 1 (14oz/400g) can chopped tomatoes
– 2 cups (480ml) vegetable broth
– 3 cups (90g) fresh spinach leaves, washed
– Salt to taste
– Fresh coriander leaves, for garnish
– Lemon wedges, for serving
Method
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until the onion is soft and translucent.
2. Add the minced garlic and grated ginger to the pan and sauté for an additional 2 minutes until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric, and red chili powder. Cook for 1 minute, stirring continuously, to release the spices’ aromas.
4. Add the rinsed red lentils to the saucepan, mixing them with the spiced onion mixture. Pour in the chopped tomatoes and vegetable broth, stirring well to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and cooked through.
6. Add the fresh spinach leaves to the pan, stirring them into the dahl. Cook for an additional 3-5 minutes, until the spinach has wilted.
7. Season the dahl with salt to taste, adjusting if necessary.
8. Serve the dahl hot, garnished with fresh coriander leaves and lemon wedges on the side. Enjoy!