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
Scale
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.
