If you are craving a vibrant, soul-warming meal that feels both nourishing and indulgent, you absolutely must try this Fresh Spinach Dahl Recipe. With its rich layers of spices, creamy coconut milk, and the fresh brightness of spinach and cilantro, it’s a dish that brings warmth to your plate and comfort to your heart. This recipe marries the earthy flavors of red lentils with fragrant garam masala and turmeric, creating a perfect balance of texture and taste that feels like a big, cozy hug in a bowl.
Ingredients You’ll Need
The beauty of this Fresh Spinach Dahl Recipe is in its simplicity and how each ingredient plays a vital role in building those deep, mouthwatering flavors and vibrant colors. From spices that awaken your senses to fresh herbs that brighten everything up, these ingredients are your key to dahl perfection.
- Butter (1 tablespoon, salted): Adds richness and helps carry the spices with a silky smoothness.
- Extra virgin olive oil (1 tablespoon): Provides a subtle fruity base for sautéing the aromatics.
- Large onion (1, roughly chopped): Gives the dahl a sweet, caramelized foundation.
- Medium shallot (1, roughly chopped): Adds a delicate, slightly garlicky depth to the flavor profile.
- Large yellow bell pepper (1, seeded and chopped): Contributes a touch of sweetness and vibrant color.
- Fresh ginger (2 tablespoons, finely grated or paste): Brings a warm zing that brightens and balances the spices.
- Garlic cloves (4, minced): Essential for that fragrant, savory punch.
- Garam masala (1½ teaspoons): This spice blend creates the signature aromatic warmth of the dish.
- Ground turmeric (1 teaspoon): Adds earthiness and that gorgeous golden hue.
- Ground coriander (1 teaspoon): Offers a subtle citrus note that rounds out the spice mix.
- Ground cumin (1 teaspoon): Gives depth and a slightly smoky undertone.
- Low sodium chicken or vegetable broth (5 cups): The comforting liquid base that infuses the lentils while keeping saltiness in check.
- Light coconut milk (14.5 ounces): Creamy texture and gentle sweetness that balances the spices beautifully.
- Red lentils (1 cup): The dahl’s hearty, protein-packed star ingredient that softens into lusciousness as it cooks.
- Sugar (2 teaspoons): Just a touch to play against the spices and enhance natural sweetness.
- Kosher salt (1½ teaspoons): To season perfectly and bring everything together.
- Black pepper (¼ teaspoon): For that subtle background heat.
- Fresh spinach leaves (6 ounces): Bright green, packed with nutrients, and adds freshness to the creamy dahl.
- Fresh cilantro (½ cup, roughly chopped and packed): The finishing herb that adds a burst of freshness and color.
- Plain yogurt (for garnish): Adds creaminess and a cooling contrast to the spices.
- Pickled red onions (optional garnish): Provide tangy crunch that lifts the entire dish.
- Crispy French fried onions (optional garnish): Add irresistible texture and a savory finish.
How to Make Fresh Spinach Dahl Recipe
Step 1: Sauté the Aromatics
Start by heating your Dutch oven or a large soup pot over medium heat. Add the butter and olive oil and watch the butter bubble with anticipation. Toss in the chopped onion, shallots, and yellow bell pepper. Sauté these until they soften and develop a gentle sweetness—about four to five minutes—which builds the perfect flavor base for your dahl.
Step 2: Spice It Up
Turn the heat down a little and add the finely grated ginger, minced garlic, garam masala, ground coriander, and cumin to the softened veggies. Stir these fragrant spices in and let them cook for about one to two minutes. This step is where the magic happens, releasing essential oils and aromas that fill your kitchen and promise something special.
Step 3: Simmer the Lentils
Pour in the chicken or vegetable broth and the light coconut milk. Add the red lentils, sugar, kosher salt, and black pepper, bringing everything to a gentle boil. Then, let the dahl simmer uncovered for 20 minutes, allowing the lentils to soften completely and the flavors to meld. This is the time when your kitchen starts to smell absolutely incredible.
Step 4: Blend and Finish
Once the lentils are tender, stir in the fresh spinach and chopped cilantro. Use an immersion blender right in the pot to purée the soup until beautifully smooth and creamy. If you don’t have an immersion blender, carefully blend the soup in batches in a countertop blender, leaving room for steam to escape. Return the soup to the pot and simmer again briefly; if you want a thinner consistency, just add a bit more broth. Taste and adjust salt if needed.
Step 5: Serve and Enjoy
This Fresh Spinach Dahl Recipe is now ready to shine. Ladle it over warm basmati or jasmine rice and add your favorite garnishes for that special touch. The creamy texture paired with the fresh herbs and optional crunchy toppings will make this one a go-to comfort food in your kitchen.
How to Serve Fresh Spinach Dahl Recipe
Garnishes
Garnishing is where you can let your creativity shine. Dollops of plain yogurt add a tangy creaminess that cools the spices perfectly. Pickled red onions lend a sharp, zesty crunch that brightens each bite, while crispy French fried onions give a satisfyingly savory crunch that contrasts beautifully with the smooth dahl. Heating the onions slightly before serving intensifies their flavor and texture.
Side Dishes
This Fresh Spinach Dahl Recipe pairs wonderfully with simple sides like fluffy basmati or jasmine rice, which soak up those luscious flavors beautifully. For a more substantial meal, try it alongside warm naan bread or served with roasted vegetables to add variety and color to your plate.
Creative Ways to Present
For a stunning presentation, serve the dahl in rustic bowls and swirl the yogurt on top with a toothpick to create elegant patterns. Scatter some fresh cilantro leaves and a sprinkle of crispy onions last-minute for that inviting pop of color and texture that makes it irresistible to dig into.
Make Ahead and Storage
Storing Leftovers
Leftover Fresh Spinach Dahl Recipe stores beautifully in the refrigerator for up to four days. Keep it in an airtight container to maintain its freshness and vibrant flavors. It actually tastes even better the next day once the spices have had extra time to settle.
Freezing
If you want to keep it longer, freezing is a great option. Portion the dahl into freezer-safe containers and freeze for up to three months. When you prepare it again, just thaw overnight in the fridge and you’ll have a ready-made meal waiting.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the dahl has thickened too much in the fridge or freezer, add a splash of broth or water to bring back its creamy consistency. Avoid high heat to keep the flavors balanced and the texture smooth.
FAQs
Can I make this dish vegan?
Absolutely! To make the Fresh Spinach Dahl Recipe vegan, simply substitute the butter with a plant-based margarine or more olive oil, and use vegetable broth instead of chicken broth. The coconut milk already helps keep it creamy without dairy.
What can I use instead of red lentils?
Red lentils are ideal because they cook quickly and break down into a creamy texture. However, you could try yellow lentils or split peas, but cooking times will vary and may require adjustment for texture.
How spicy is this Fresh Spinach Dahl Recipe?
It has a mild to moderate spice level thanks to the warmth of garam masala and black pepper, but it’s not hot or overwhelming. You can easily adjust heat by adding fresh chili or cayenne if you prefer it spicier.
Can I prepare this recipe ahead of time for a party?
Definitely. This recipe tastes even better after sitting in the fridge overnight, making it perfect for preparing in advance. Just reheat gently before serving and add fresh garnishes at the last minute.
Is this dish gluten-free?
Yes! All ingredients in this Fresh Spinach Dahl Recipe are naturally gluten-free, making it a wonderful choice for those with gluten sensitivities or celiac disease.
Final Thoughts
There’s something incredibly satisfying about a bowl of Fresh Spinach Dahl Recipe that hugs you from the inside out. Between the fragrant spices, creamy coconut milk, and the fresh greenery, this dish offers a perfect blend of comfort and nutrition. I can’t wait for you to experience it and have it become one of your favorite go-to meals when you want something wholesome, flavorful, and downright delicious.
Print
Fresh Spinach Dahl Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
A creamy and flavorful Fresh Spinach Dahl recipe featuring red lentils simmered with fragrant spices, fresh spinach, and coconut milk. This comforting Indian-inspired dish is blended smooth and perfect served over basmati or jasmine rice, garnished with yogurt and optional crispy fried onions for added texture.
Ingredients
Base Ingredients
- 1 tablespoon butter (salted)
- 1 tablespoon extra virgin olive oil
- 1 large onion, roughly chopped
- 1 medium shallot, roughly chopped
- 1 large yellow bell pepper, seeded and roughly chopped
- 2 tablespoons finely grated fresh ginger (or ginger paste)
- 4 medium garlic cloves, minced
- 1½ teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Liquids and Lentils
- 5 cups low sodium chicken or vegetable broth (more if needed)
- 14.5 ounces light coconut milk
- 1 cup red lentils
Seasonings and Greens
- 2 teaspoons sugar
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 6 ounces fresh spinach leaves
- ½ cup fresh cilantro, roughly chopped and firmly packed
Garnishes (Optional)
- Plain yogurt
- Pickled red onions
- Crispy French fried onions
Instructions
- Sauté Vegetables: Heat a medium-large Dutch oven or soup pot over medium heat. Add the oil and butter, heating until the butter is bubbly. Add the onion, shallots, and bell pepper. Cook for 4-5 minutes until the vegetables are softened.
- Add Spices and Aromatics: Lower the heat slightly and add the ginger, garlic, garam masala, coriander, and cumin. Stir to combine, cooking for 1-2 minutes until fragrant.
- Simmer Lentils: Add the chicken broth, coconut milk, red lentils, sugar, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer uncovered for 20 minutes until the lentils are tender.
- Add Greens and Blend: Add the spinach and cilantro. Using an immersion blender, purée the soup until smooth. If using a regular blender or food processor, blend in batches and vent the top to prevent pressure build-up. Return the soup to the pot if blended separately, and bring it back to a simmer. Add more broth if a thinner consistency is desired. Adjust seasoning with additional salt as needed.
- Serve and Garnish: Serve the dahl with basmati or jasmine rice. Garnish with dollops of plain yogurt, pickled red onions, and crispy French fried onions if desired. To warm crispy fried onions, wrap them in paper towels and microwave on high for 30-40 seconds. For a decorative touch, swirl small spoonfuls of yogurt on the soup with a toothpick.
Notes
- You can substitute vegetable broth for a vegan option.
- Red lentils cook quickly and become soft, perfect for blending into a smooth dahl.
- Adjust the spices to your taste, adding more garam masala or turmeric for stronger flavors.
- If you prefer chunks in your dahl, blend only half of the soup and mix it back in.
- The recipe serves 8 generous portions, ideal for meal prepping.
- Use fresh ginger for best flavor; ginger paste is a convenient alternative.
- Garnishes add texture and a balancing tangy flavor to the creamy dahl.
