Name: Simple Lentil Spinach Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup red lentils (rinsed until water runs clear); 1 small onion (finely diced); 2 cloves garlic (minced); 1 cup fresh spinach (roughly chopped); 1/2 teaspoon turmeric; 1 teaspoon cumin seeds; 1/4 teaspoon chili powder (optional); 2 tablespoons ghee or neutral oil; 3 cups water or broth (for cooking lentils); 1/2 lemon lemon (for juice at the end)

Making a small pot of lentil spinach dal has become my go-to ritual for slowing down. It’s not about perfect technique or grand presentation, but about the quiet act of cooking something nourishing with intention. I love how the earthy aroma of spices mingles with the comforting softness of lentils, filling my kitchen with a sense of calm.

This recipe is my reminder to take a moment for myself, even on hectic days. It’s a simple, honest dish—no fuss, just good, honest flavors that warm from the inside out. In those quiet minutes stirring the pot, I find a little space to breathe and reconnect with the basics.

This recipe focuses on the comforting ritual of making a small, personal batch of lentil spinach dal, emphasizing mindful cooking as a way to slow down and reconnect with simple flavors amidst a busy week.

The mindful act of simple cooking

Cooking this dal always takes me back to my childhood kitchen, where my mom’s gentle stirring made everything feel safe.
There’s a quiet pride I feel when I turn fresh spinach into a vibrant, fragrant pot of dal, filling my home with warm, earthy smells.
This dish has become my peaceful retreat after long days, a simple act of nourishing myself that somehow resets everything.
Sometimes, I add a dash of lemon or a pinch more spices just to tweak the comfort level, making it uniquely mine each time.

The inspiration behind this dish

This dal recipe was born out of a quiet Sunday afternoon, when I had a handful of lentils and a bunch of spinach that needed using up. I wanted something simple, nourishing, but also with a bit of a story behind it—something that felt grounding and familiar. It’s a dish I made in my tiny kitchen, slowly, with no rush, just letting the flavors meld and the aroma fill the space. Each time I make it, I remember those lazy weekends, when the world felt slow and I could just focus on the act of cooking.

Historical and Cultural Roots

This dal style has roots in Indian home cooking, where legumes and greens are everyday staples.
Historically, lentils have been a vital protein source in many cultures, especially in regions with scarce meat options.
The combination of spinach and lentils is centuries old, offering a quick, nutritious meal that’s easy to adapt locally.
In some traditions, the act of cooking lentil dal is seen as a meditative ritual, connecting cook and food through simple, mindful preparation.

Ingredient breakdown: key components

Red lentils: I love their quick cook time and velvety texture once broken down. You can swap with yellow lentils, which tend to be a bit sturdier but still creamy when cooked—just watch the cooking time.
Fresh spinach: Brightens the dish with a tender, slightly bitter note. Frozen spinach works in a pinch, just thaw and squeeze out excess water to avoid a watery dal.
Onion and garlic: The aromatic base; I sauté until golden and fragrant. If you only have shallots or garlic powder, use sparingly—fresh really brings that punch.
Spices (turmeric, cumin, chili): They add warmth and depth. I toast cumin seeds first for a smoky aroma, but ground cumin works just fine if you’re in a rush—just don’t overdo it.
Lemon or lime: Brightens everything with a zing. I add just before serving to keep the zest alive, but a splash of vinegar can also lift the flavors if citrus isn’t available.
Oil (ghee or neutral): I prefer ghee for richness and a nutty smell, but neutral oil like canola works well too. Just ensure it’s hot enough to bloom the spices without smoking.
Water or broth: The cooking medium; I prefer broth for extra flavor, but plain water keeps it simple. Keep an eye on the simmer, not boil—low and slow helps the lentils become tender.

Spotlight on key ingredients

Red lentils:

I love their velvety, almost creamy texture once cooked; they break down quickly and absorb flavors beautifully. Swap with yellow lentils if you prefer a slightly sturdier bite but still want that soft interior—just watch the cooking time, they take a bit longer.
Fresh spinach: Brightens the dish with a tender, slightly bitter note. When cooked, it wilts into vibrant green, adding a fresh, earthy aroma. Frozen spinach works too—just thaw and squeeze out excess water to prevent a watery dal and preserve that bright color.

Lemon or lime:

Spinach: Its tender leaves wilt fast, releasing a lush, slightly earthy aroma during cooking. The vibrant green color intensifies as it cooks; keep an eye on the timing so it doesn’t overcook into a dull olive hue. Freshness really pops when it hits the hot, spiced lentils.
Adds a zesty brightness that cuts through the earthiness of lentils and greens. The citrus aroma awakens the dish when squeezed just before serving, giving a fresh, tangy finish that lifts all the flavors.

Notes for ingredient swaps

Dairy-Free: Coconut milk can replace cream for a rich, tropical twist, but it adds sweetness and mellows spices.
Gluten-Free: Quinoa or cauliflower rice as a side instead of traditional rice, offering a nutty or veggie note.
Low-Sodium: Use homemade broth with no added salt or a splash of lemon to brighten instead of store-bought broth.
Spice Level: Adjust chili quantity—use paprika for milder heat or cayenne for a fiery kick, depending on your tolerance.
Herbs & Greens: Swap spinach with kale or Swiss chard; they hold up a bit more during cooking but need longer wilt time.
Lentil Type: Yellow or split mung beans can be used, offering different textures and cooking times, but keep an eye on water levels.
Oil: Swap ghee for avocado oil for a milder, neutral flavor or toasted sesame oil for a nutty aroma—use sparingly.

Equipment & Tools

3-quart heavy-bottomed pot: Ensure even heat distribution for gentle simmering.
Wooden spoon: Stir ingredients without scratching the pot.
Sharp knife: Dice vegetables cleanly and precisely.
Cutting board: Provide a stable surface for chopping.

Step-by-step guide to Lentil Spinach Dal

Equipment & Tools: Gather a 3-quart heavy-bottomed pot for even heat, a wooden spoon for stirring, and a sharp knife with a cutting board.
Rinse 1 cup of red lentils under cold water until the water runs clear. Set aside to drain for a few minutes.
Dice 1 small onion finely and mince 2 cloves of garlic. Prepare 1 cup of fresh spinach, roughly chopped.
Heat 2 tablespoons of ghee or oil over medium heat (about 160°C/320°F). When shimmering, add the cumin seeds (1 teaspoon).
Once cumin crackles and becomes fragrant (about 30 seconds), add onion. Cook for 3-4 minutes until golden and translucent.
Stir in garlic and a pinch of chili powder (optional). Cook for another minute until aromatic. If spices burn, reduce heat.
Add the drained lentils and ½ teaspoon turmeric. Stir to coat the lentils with spices. Toast for 1 minute until fragrant.
Pour in 3 cups of water or broth. Bring to a gentle simmer over medium-low heat (around 85°C/185°F). Cover partially.
Step 8a: Cook uncovered for 20-25 minutes, stirring occasionally, until lentils are soft and breaking apart. Add more water if needed.
Step 8b: During cooking, check for doneness: lentils should be tender and slightly mushy, with a creamy texture.
Step 8c: If lentils are sticking to the bottom or not softening, add a splash more water and cook longer.
Stir in chopped spinach. Cook for 2-3 minutes until wilted and vibrant green. Taste and adjust salt if needed.
Resting & Finishing: Turn off heat. Let the dal sit for 5 minutes to thicken slightly. Squeeze fresh lemon juice (½ lemon) over before serving.
Plate the dal in bowls, garnished with a drizzle of oil or ghee if desired. Serve hot with rice or flatbread.

Let the dal rest off heat for 5 minutes before serving. Finish with a squeeze of lemon and a drizzle of oil or ghee. Serve hot, accompanied by rice, flatbread, or on its own.

How to Know It’s Done

Lentils are tender, breaking apart easily when pressed gently with a spoon.
The dal has a vibrant, slightly frothy surface with no raw spice smell.
Spinach is wilted, bright green, and evenly distributed without excess water.

Simple Lentil Spinach Dal

This comforting lentil spinach dal is made by simmering red lentils with aromatic spices, then stirring in fresh spinach until wilted. The dish has a creamy, soft texture with vibrant green hues, filled with warm, earthy flavors and a hint of citrus brightness at the end.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2

Course: Main Course

Cuisine: Indian

Calories: 250

Ingredients Equipment Method

Ingredients

1 cup red lentils rinsed until water runs clear
1 small onion finely diced
2 cloves garlic minced
1 cup fresh spinach roughly chopped
1/2 teaspoon turmeric
1 teaspoon cumin seeds
1/4 teaspoon chili powder optional
2 tablespoons ghee or neutral oil
3 cups water or broth for cooking lentils
1/2 lemon lemon for juice at the end

Equipment

3-quart heavy-bottomed pot
Wooden spoon
Sharp Knife
Cutting board

Method

Rinse the red lentils thoroughly under cold water until the water runs clear, then set aside to drain.
Dice the onion finely and mince the garlic, preparing them for sautéing.
Heat the ghee or oil in your heavy-bottomed pot over medium heat until shimmering and fragrant, about 1-2 minutes.
Add the cumin seeds to the hot oil and toast for about 30 seconds until they crackle and release a warm aroma.
Stir in the diced onion and cook, stirring occasionally, until it turns golden and fragrant, about 3-4 minutes.
Add the minced garlic and chili powder (if using), cooking for another minute until aromatic and slightly golden.
Pour in the drained lentils along with turmeric, stirring to coat the lentils with the spices, and cook for 1 minute.
Pour in water or broth, then bring the mixture to a gentle simmer. Cover partially and cook for 20-25 minutes, stirring occasionally, until the lentils are soft and breaking apart.
During the last 2-3 minutes of cooking, stir in the chopped spinach and cook until wilted and vibrant green, about 2 minutes.
Turn off the heat, squeeze fresh lemon juice over the dal, and stir to combine, brightening the flavors.
Let the dal sit off heat for a minute or two, then taste and adjust salt if needed. Serve hot, garnished with a drizzle of oil if desired, alongside rice or flatbread.

Pro tips for perfect Lentil Spinach Dal

Bloom spices: Toast cumin and coriander seeds until fragrant and slightly darker; this releases essential oils and deepens flavor.
Control heat: Keep the heat moderate when sautéing onions—golden and fragrant, not burnt or bitter.
Simmer gently: Maintain a low simmer (around 85°C/185°F) for tender lentils without disintegration, stirring occasionally.
Add greens last: Stir in spinach near the end to keep its bright color and tender texture; overcooking makes it dull.
Lemon at the end: Squeeze fresh lemon juice just before serving for a lively, tangy brightness that lifts the dish.

Common mistakes and how to fix them

FORGOT to simmer fully → Keep lentils at gentle simmer until tender.
DUMPED spices too early → Toast spices until fragrant, then add liquids promptly.
OVER-TORCHED the oil → Cook spices over medium heat, not high, to avoid burning.
UNDERRATED cooking time → Lentils should be soft and breaking apart, about 20-25 minutes.

Quick Fixes for Lentil Spinach Dal

When sauce is too thick → Splash in hot water and stir until smooth.
If spices burn → Patch with a pinch of sugar and a splash of water to mellow bitterness.
DUMPED too much salt → Shield with a dollop of yogurt or a squeeze of lemon.
Overcooked lentils → Rescue with a drizzle of fresh oil and a quick stir for shine.
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Prep, store, and reheat tips

Prep the lentils and chop spinach ahead—store in airtight containers in the fridge for up to 24 hours. The flavors will meld better when they sit, but the greens may wilt slightly.
The cooked dal can be refrigerated for 3-4 days. Reheat gently on the stove over low heat, stirring occasionally, until hot and fragrant—expect the aroma to become even richer.
For longer storage, freeze in portions for up to 2 months. Thaw in the fridge overnight, then reheat as above. The texture might be a touch softer after freezing.
Reheating releases a warm, earthy smell; the dal should be steaming hot with a slightly thicker consistency. If it thickens too much, stir in a splash of water or broth to loosen it up.

Lentil Spinach Dal Recipe