Easy Red Lentil & Spinach Dal
If you’re looking for a comforting, nourishing and easy vegan dinner, this creamy red lentil spinach dal is exactly what you need. It’s packed with warming spices, plant-based protein and wholesome ingredients that come together beautifully.
Red lentils are perfect for dal because they cook quickly and break down into a naturally creamy texture. Combined with coconut milk and tomatoes, they create a rich and satisfying base without the need for heavy cream. The addition of spinach not only adds color but also boosts the nutritional value of this easy vegan dish.
This red lentil dal recipe is inspired by classic Indian flavors. I use cumin, coriander, turmeric, garam masala and a hint of cardamom. These spices create depth and warmth while still keeping the dish approachable and easy to make at home. Don’t sweat it if you don’t have all those spices on hand – just use what you have. It will still turn out delicious!
Perfect for meal prep and weeknight dinners
One of the best things about this vegan lentil dal is how versatile it is. You can serve it with wholegrain or basmati rice, fluffy naan bread or spoon it over quinoa if you’re looking to up the protein content further. It’s also perfect for meal prep, as the flavors deepen and become even better the next day. I’ve even eaten it cold straight from the pot after dinner!
Because this dal is naturally vegan and gluten-free, it’s ideal for sharing with friends and family with different dietary preferences. It’s hearty enough to satisfy everyone while still being wholesome and balanced.
Whether you’re new to cooking Indian-inspired dishes or already love lentil curries, this easy red lentil spinach dal is a recipe you’ll want to make again and again. Creamy, gently spiced and incredibly comforting – it’s weeknight cooking at its best.
PrintEasy Red Lentil & Spinach Dal
A creamy and comforting red lentil spinach dal made in one pot with warming Indian spices, coconut milk, and tomatoes. This easy vegan dal is packed with plant-based protein, naturally gluten-free, and perfect for a healthy weeknight dinner.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Category: Dinner, Lunch
- Diet: Vegan, Vegetarian
Ingredients
- 1 tablespoon canola or coconut oil
- 1 shallot or regular onion, finely diced
- 1 red chili, sliced thinly or finely diced
- 3 cm piece of fresh ginger, minced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved or quartered
- 2 teaspoons cumin
- 1 teaspoon coriander
- 3/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1/8 teaspoon cardamom
- 1 teaspoon salt, or to taste
- freshly ground pepper to taste
- 1 cup red lentils, rinsed
- 1 14 oz. can diced or whole tomatoes with their juices
- 4 cups vegetable broth
- 1/3 cup coconut milk
- 200 g chopped spinach, frozen
- 1 tablespoon freshly squeezed lemon juice
Instructions
- In a fairly big pan, heat the oil. Add the diced onion when the oil has warmed up. Leave on low to medium heat for about 5 minutes, stirring often. Add chili, ginger, and garlic and sauté for a few minutes.
- Add the rinsed lentils and cherry tomatoes along with the spices, salt, and pepper. Sauté for another 30 seconds or so.
- Add the vegetable broth and tomatoes with their juices. Bring to a boil. Once it’s boiling, lower the heat to low and cover the pot. Let simmer for about 20 minutes, or until the lentils are tender.
- Add the coconut milk and frozen spinach along with the fresh lemon juice.
- Taste for salt.
- Enjoy with some chapati, naan, or on its own.
Notes
This is a really versatile recipe – you can add any veggies you like! Great for using up produce from the fridge, too
