HOME
- Home
- Directory
- About Us
RECIPES LIST
- SEARCH
- RECIPES LIST
- CONDIMENTS
- COURSES
  - APPETIZER
  - BREAD & ROLLS
  - BREAKFAST
  - BRUNCH
  - DESSERT
  - DINNER
  - LUNCH
  - SNACKS
  - SOUPS
  - STIR FRY
- CUISINES
  - AMERICAS
  - ASIA
    - CHINESE
    - JAPAN
    - Thai
    - Vietnamese
  - AFRICA
  - EUROPE
    - BRITISH
    - BELGIAN
    - FRENCH
    - GERMANY
    - GREEK
    - ITALIAN
    - NETHERLANDS
    - POLISH
    - RUSSIAN
  - ISLANDS
    - HAITI
    - JAMAICAN
  - MIDDLE EAST
    - ARAB
    - INDIAN
- HOLIDAYS
  - BIRTHDAYS
  - CHRISTMAS
  - EASTER
  - GAME NIGHT
  - HALLOWEEN
  - NEW YEARS
  - THANKSGIVING
- QUICK CATEGORIES
- SEASON
  - FALL
  - SPRING
  - SUMMER
  - WINTER
Forum
- Sign In
- Community Boards
SEARCH
SUBMIT RECIPE
Health

Spinach and Lentil Dal

Home
Spinach and Lentil Dal

15
min
Prep Time
45
min
Cook Time
60
min
Ready in
per
Yield
320
cal
Calories

User Review:
0
User Rating:

Share Print Add to Favorite

Share this recipe

Spinach and Lentil Dal

Recipe Overview

Author’s name:Vegor
Recipe type:Main Course
Allergens:none
Seasons:
Cuisines:
Courses:

Recipe Description

This delightful vegan dish brings together the earthy flavors of lentils and fresh spinach, creating a rich and hearty meal that is both nutritious and satisfying. The spinach and lentils are cooked with aromatic spices, enhancing the natural flavors and providing a comforting experience. Ideal for those seeking a healthy meal, this dal is not only nourishing but also filled with protein and fiber, making it perfect for any meal of the day. Garnish with fresh cilantro and serve with warm rice or bread for a complete and balanced meal.

Ingredients

2 cups spinach, chopped
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon salt

Steps:

Rinse the lentils thoroughly under cold water.
In a large pot, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add onions, garlic, and ginger, and sauté until onions are translucent.
Stir in turmeric, coriander powder, and cayenne pepper. Cook for another minute until fragrant.
Add the lentils and water to the pot. Bring to a boil, then reduce heat to simmer.
Stir in garam masala, salt, and chopped spinach. Cook for an additional 5 minutes.
Adjust seasoning as needed and garnish with fresh cilantro before serving.

Similar recipes that you might like:

Grilled Tofu and Vegetable Shashlik

Experience the vegan delight with our Grilled Tofu and Vegetable Shashlik, where marinated tofu and vibrant vegetables meet the grill for a perfect symphony of flavors.