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Easy Red Lentil & Spinach Dal

a plate of vegan red lentil dal on a wooden table
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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.

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

  1. 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.
  2. Add the rinsed lentils and cherry tomatoes along with the spices, salt, and pepper. Sauté for another 30 seconds or so.
  3. 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.
  4. Add the coconut milk and frozen spinach along with the fresh lemon juice.
  5. Taste for salt.
  6. 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

Find it online: https://vegannomnom.com/easy-red-lentil-spinach-dal/