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Overhead view of golden-orange spiced lentil dhal with spinach in a white bowl, cilantro on top, on a linen cloth

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
Cook Time 30 minutes
Total Time 40 minutes
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.