Spiced Red Lentil Dhal with Spinach and Coconut Milk

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Spiced lentil and spinach dhal is a thick, spoonable Indian-style stew made from red split lentils, ginger, cumin, and wilted spinach. It simmers for 18 minutes and eats like a full meal over rice or with flatbread.

I use red lentils because they break down without soaking, which gives the dhal its soft, porridge-like body. Full-fat coconut milk rounds out the tomato, and lemon juice at the end keeps it bright.

Watch the bottom of the pot. Red lentils settle and scorch once they soften, so stir every few minutes and add a splash of water if the dhal gets too thick to move.

The whole pot comes together in about 40 minutes, and it’s vegan as written, so you can keep it vegetarian or plant-based with no swaps. A final mustard seed tadka adds the toasted edge.

Why You’ll Love This Recipe

• Red lentils cook in 18 minutes with no soaking
• Four portions reheat well for weekday lunches
• Vegan and gluten-free without any substitutions
• Eats like a full meal with about 22 g protein per bowl

Ingredient Notes

• red split lentils: They dissolve into a thick base, which is the point here. Brown or green lentils hold their shape, need 25 to 30 minutes, and take about 200 ml more broth.
• full-fat coconut milk: Shake the can well before measuring. Light coconut milk works but gives a thinner finish, and 200 ml extra broth plus 1 tbsp more oil makes a leaner, coconut-free version.
• baby spinach: Frozen spinach works too: thaw 120 g, squeeze out the water, and stir it in with the coconut milk. Chopped kale also works but needs 6 to 7 minutes to soften.
• mustard seeds: Black or yellow both work. If you don’t have any, use 2 tsp cumin seeds in the tadka and skip the mustard.
• vegetable broth: Plain water works if you add an extra 1/2 tsp salt. If your broth is salted, cut the added salt to 1 tsp total.
• garam masala: Swap in 1 tsp mild curry powder if needed. Add it off the heat so the aroma stays sharp.

Spiced Red Lentil Dhal with Spinach and Coconut Milk

Red lentils simmered with tomatoes, ginger, and spices, then finished with spinach, coconut milk, and a mustard seed tadka. Serves 4 in 40 minutes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 287

Ingredients Method Notes

Ingredients

  

• 300 g red split lentils (1 1/2 cups); rinsed
• 2 tbsp neutral oil (avocado or sunflower) / 30 ml
• 1 yellow onion large (200 g); finely diced
• 4 cloves garlic minced
• 15 g fresh ginger (1 tbsp); grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper optional
• 400 g diced tomatoes (14 oz) can; with juices
• 800 ml vegetable broth (3 1/3 cups)
• 1 1/2 tsp fine sea salt divided
• 200 ml full-fat coconut milk (about 3/4 cup); shaken well
• 150 g baby spinach (5 oz)
• 1 tsp garam masala
• 2 tbsp lemon juice from 1 lemon
• 15 g fresh cilantro chopped, for serving

For the tadka

• 1 tbsp neutral oil / 15 ml
• 1 tsp black or yellow mustard seeds
• 1 tsp cumin seeds

Method

 

1. Rinse the lentils in a fine-mesh sieve under cold water for 30 seconds, until the water runs mostly clear. Dice the onion, mince the garlic, and grate the ginger.
2. Heat 2 tbsp oil in a 24 cm / 9.5-inch heavy-bottomed pot over medium heat. Add the onion and 1/2 tsp of the salt and cook for 5 minutes, stirring, until soft and translucent with light golden edges.
3. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne. Cook for 1 minute, stirring constantly, until fragrant.
4. Add the lentils, tomatoes with their juices, broth, and the remaining 1 tsp salt. Bring to a boil over medium-high heat, about 4 minutes, then reduce to low and simmer partially covered for 18 minutes. Stir every 3 to 4 minutes and scrape the bottom, until the lentils have broken down into a thick porridge. If it gets too thick to stir, add 60 ml water.
5. Stir in the coconut milk and spinach, a handful at a time. Cook for 2 minutes, until the spinach is fully wilted.
6. While the spinach wilts, heat 1 tbsp oil in a 16 cm / 6-inch small skillet over medium-high heat for 1 minute. Add the mustard seeds and cumin seeds and cook for about 30 seconds, until the mustard seeds start to pop.
7. Take the pot off the heat and pour the sizzling tadka over the dhal. Stir in the garam masala and lemon juice, taste, and add salt if needed. Top with cilantro and serve hot.

Notes

• Rinse the lentils until the water runs mostly clear.
• Stir often during the 18-minute simmer to prevent scorching on the bottom.
• Use unsalted broth, or cut the added salt to 1 tsp if yours is salted.
• Shake the coconut milk can well before measuring so the cream and liquid blend.
• Add lemon juice and garam masala after turning off the heat.

Tips for Success

• Rinse the lentils in a fine-mesh sieve until the water runs mostly clear, which cuts surface starch and the foam that forms during simmering.
• Stir the pot every 3 to 4 minutes and scrape the bottom, since red lentils settle and scorch fast once they soften.
• Cook the onion a full 5 minutes before adding spices so it turns soft and sweet rather than sharp and raw.
• Pour the tadka over the dhal while the oil is still sizzling so the seeds release their aroma into the pot.
• Stir in the lemon juice and garam masala after turning off the heat, since long cooking dulls both.

Variations

• Stir in one 400 g can of drained chickpeas with the coconut milk for extra protein and a chewier bite.
• Use 200 g stemmed, chopped kale instead of spinach and cook it 6 to 7 minutes after adding the coconut milk.
• Add 250 g diced sweet potato and 100 ml extra broth with the lentils, and simmer 22 minutes for a heartier dhal.

Storage and Reheating

Spiced lentil and spinach dhal keeps in an airtight container in the fridge for 4 to 5 days. Cool it within 2 hours of cooking, and portion it into individual containers if you’re packing lunches.

To reheat, warm it in a saucepan over medium-low heat with 60 to 120 ml of water, stirring often, for 5 to 6 minutes until it reaches 165 F / 74 C. A microwave works too: cover the bowl and heat in 2-minute rounds, stirring between each. Dhal firms up as it sits, so add the water before you judge the texture.

Freeze it for up to 3 months in flat freezer bags or containers with 2 cm / 1 inch of headspace. Thaw overnight in the fridge and reheat the same way, then add fresh lemon juice and cilantro to bring the flavor back.

Serving Suggestions

Spiced lentil and spinach dhal goes well over basmati rice, about 1/2 cup cooked per bowl, or with warm roti for scooping. For a lighter plate, spoon it over steamed greens or cauliflower rice.

A spoonful of coconut yogurt cools the cayenne, and a cucumber and red onion salad adds crunch against the soft lentils. Mango chutney or lime pickle gives a sharp counterpoint.

For meal prep, cook a batch of rice the same day and portion both into four containers. One bowl eats like a full meal, so no side dish is needed.

FAQ

How do I know when spiced lentil dhal is cooked through?

Spiced lentil dhal is done when the lentils have collapsed into a thick, porridge-like texture and no firm centers remain, usually after 18 minutes of simmering. Press one lentil against the side of the pot to check. If you still see distinct whole lentils, simmer 3 to 5 more minutes with a splash of water.

Can I use brown or green lentils instead of red lentils in this dhal?

Yes, but the texture changes. Brown or green lentils hold their shape and need 25 to 30 minutes plus about 200 ml extra broth, so you get more of a stew than a thick purée. Stick with red lentils when you want the soft, spoonable body this dhal relies on.

Does spinach dhal freeze well, and does the spinach turn slimy?

Yes, spinach dhal freezes well for up to 3 months, and the spinach doesn’t turn slimy because it’s already wilted and stirred into the lentils. Freeze it flat in bags, thaw overnight in the fridge, then reheat with a splash of water. Add fresh lemon juice after reheating to brighten the flavor.

What goes well with spiced lentil and spinach dhal besides rice?

Warm roti or naan is the standard choice for scooping. A spoonful of coconut yogurt, a cucumber and red onion salad, or quick pickled onions adds a cool, crunchy contrast to the soft lentils. Roasted cauliflower steaks also work if you want more vegetables on the plate.

Is spiced lentil and spinach dhal vegan and gluten-free?

Yes, as written it’s both, since it uses oil, coconut milk, and vegetable broth with no dairy or wheat. Check the labels on your broth and garam masala, because some brands add wheat-based fillers or dairy-derived ingredients. Serve it with rice instead of naan to keep the whole meal gluten-free.

What is the difference between dhal and lentil soup?

Dhal is thicker and more heavily spiced, with lentils cooked until they lose their shape, and it’s finished with a tadka of sizzled spices. Lentil soup is usually thinner, with whole lentils in a milder broth. You spoon dhal over rice or scoop it with bread, while soup is eaten on its own.

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