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Red lentil dal with spinach and coconut
Red lentils simmered with onion, garlic, ginger, turmeric, and coconut milk, finished with fresh spinach. A meatless meal serving 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Asian
Red lentil dal is a thick Indian lentil dish cooked with onion, garlic, ginger, turmeric, and coconut milk, with fresh spinach stirred in at the end. Red lentils cook down to a creamy consistency without soaking, and the whole dish is ready in half an hour.
Ingredients
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Instructions
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Prepare the base
6 minSauté the finely chopped onion in the oil until translucent. Add the chopped garlic, ginger, turmeric, cumin, and red pepper flakes and cook, stirring, for 1 minute, until fragrant.
Cook the lentils
20 minAdd the rinsed lentils, water, and coconut milk, and season with salt. Simmer, stirring occasionally, for 15–20 minutes, until the lentils break down and become creamy. Add more water as needed.
Add the spinach
2 minStir in the spinach and let it wilt, about 2 minutes.
Serve
Season with lime juice and salt, and serve with rice or bread.
Tip: Rinse the red lentils several times with cold water until the water runs clear to reduce foaming as the dal cooks.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 510 kcal
- Protein
- 19 g
- Carbohydrates
- 49 g
- of which sugars
- 1.5 g
- Fat
- 29 g
- of which saturates
- 19 g
- Fiber
- 8.6 g
- Salt
- 1.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Dal z červenej šošovice so špenátom a kokosom
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