If you are on the hunt for a dish that’s bursting with vibrant flavor, comforting warmth, and a nourishing twist, this Fresh Spinach Dahl Recipe is an absolute winner. Creamy red lentils simmered with fragrant spices, fresh ginger, and garlic create a depth of flavor that is beautifully balanced by the bright, verdant pop of fresh spinach and cilantro. It’s a lively, hearty stew that’s perfect for any day you want something both wholesome and exciting on your table. Easy to make and packed with wonderful textures and colors, this recipe will quickly find its way into your go-to meal rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of each ingredient. Each element plays a crucial role in building the layers of flavor and contributing to the rich, satisfying texture and color of the dish. From the warmth of garam masala to the creaminess of coconut milk, these ingredients come together like magic.
- Butter (1 tablespoon, salted): Adds a silky richness that perfectly complements the spices.
- Extra virgin olive oil (1 tablespoon): Helps sauté the vegetables while adding a fruity undertone.
- Large onion (1, roughly chopped): Provides a sweet, savory base for the dahl.
- Medium shallot (1, roughly chopped): Adds a subtle hint of sharpness and complexity.
- Large yellow bell pepper (1, seeded and roughly chopped): Brightens the dish with sweet, fresh flavor and vibrant color.
- Fresh ginger (2 tablespoons finely grated or ginger paste): Infuses the dahl with a zesty, warming kick.
- Garlic cloves (4, minced): Elevate the aroma and depth of the curry’s flavor.
- Garam masala (1½ teaspoons): A fragrant spice blend bringing warmth and subtle heat.
- Ground turmeric (1 teaspoon): Offers an earthy flavor and golden color.
- Ground coriander (1 teaspoon): Adds citrusy notes and aroma.
- Ground cumin (1 teaspoon): Brings a nutty, earthy base note to the spice mix.
- Low sodium chicken or vegetable broth (5 cups): Forms the flavorful, savory liquid foundation.
- Light coconut milk (14.5 ounces): Gives the stew its creamy texture and subtle sweetness.
- Red lentils (1 cup): The star ingredient, providing protein, body, and warmth.
- Sugar (2 teaspoons): Balances the spices with a touch of sweetness.
- Kosher salt (1½ teaspoons): Enhances all the flavors perfectly.
- Black pepper (¼ teaspoon): Adds just a hint of heat to awaken the palate.
- Fresh spinach leaves (6 ounces): Sprinkle in vibrant greens and iron-rich goodness.
- Fresh cilantro (½ cup, roughly chopped and firmly packed): Adds a fresh, aromatic herbaceous note.
- Plain yogurt, pickled red onions, crispy French fried onions (optional garnishes): Elevate the texture and taste when served.
How to Make Fresh Spinach Dahl Recipe
Step 1: Sauté Vegetables
Begin by warming a medium-large soup pot over medium heat, then add the butter and olive oil. As the butter melts and bubbles, toss in the roughly chopped onion, shallot, and yellow bell pepper. Sauté these until they soften and start to turn translucent, about 4 to 5 minutes. This step builds a flavorful base that sets the tone for the entire dish.
Step 2: Add Spices
Lower the heat slightly and stir in the freshly grated ginger, minced garlic, garam masala, coriander, and cumin. Cook everything together for 1 to 2 minutes until the spices become wonderfully fragrant. This toast-like process unlocks their essential oils, ensuring your dahl will be aromatic and bold.
Step 3: Cook Lentils
Pour in the chicken or vegetable broth along with the coconut milk, red lentils, sugar, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let it cook uncovered for about 20 minutes, letting the lentils soften up and absorb all those delicious spices.
Step 4: Blend and Add Greens
Now’s the time to add your fresh spinach and cilantro. Using an immersion blender, purée the dahl directly in the pot until smooth and velvety. If you don’t have an immersion blender, blend in batches using a regular blender, taking care to vent to avoid pressure build-up. Return the puréed dahl to the pot and bring it back to a gentle simmer. If you want a thinner consistency, simply add more broth until it suits your taste.
Step 5: Final Adjustments
Taste the dahl and tweak the seasoning as needed—more salt, a pinch of pepper, or a splash of broth—whatever gets you closer to your perfect bowl. This little extra step makes all the difference.
How to Serve Fresh Spinach Dahl Recipe
Garnishes
To make your Fresh Spinach Dahl Recipe truly pop at the table, dollops of plain yogurt add a cooling creaminess that contrasts beautifully with the warm, spiced stew. For an extra zing, top with pickled red onions, which bring a piquant sharpness, or sprinkle crispy French fried onions for that addictive crunch and savory bite. These little touches turn the dish into a feast for both the eyes and the palate.
Side Dishes
This dahl shines served with fragrant basmati or jasmine rice that soaks up all the luscious sauce. For added texture, try pairing it with warm naan or roti to scoop up every last bit. A simple cucumber raita or a fresh green salad can add a refreshing counterpoint, balancing the rich and spiced flavors with cool and crisp notes.
Creative Ways to Present
Presentation sets the mood for any meal. Try swirling small spoonfuls of yogurt atop the steaming dahl and dragging a toothpick through to create beautiful marbled patterns. Serve in colorful bowls to highlight the stew’s golden hue and vibrant greens. If you want to impress guests, arrange the garnishes on a separate platter so everyone can customize their bowls to their heart’s content—making the dining experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
Fresh Spinach Dahl Recipe is even better the next day once the flavors have deepened, making it perfect for leftovers. Store any extra in airtight containers in the refrigerator for up to 3 days. Before refrigerating, allow the dahl to cool to room temperature to preserve the vibrant flavors and textures.
Freezing
For longer storage, this dahl freezes beautifully. Transfer cooled portions into freezer-safe containers or bags, leaving some headspace for expansion. It will keep well for up to 3 months. Just remember that the texture of greens might change slightly after freezing, but the flavor remains exceptional.
Reheating
To reheat, thaw frozen dahl overnight in the refrigerator if possible, then warm gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If reheating directly from refrigerated leftovers, microwave in short bursts, stirring in between until hot. Add a splash of broth or water if the dahl has thickened too much during storage.
FAQs
Can I make this recipe vegan?
Absolutely! Just swap the butter for a plant-based spread or extra olive oil, and make sure to choose vegetable broth to keep it fully vegan. The flavors will remain just as vibrant and comforting.
What if I don’t have fresh ginger or garlic?
You can use ginger powder and garlic powder as substitutes in a pinch, though fresh versions provide a brighter, more robust flavor. Use about half the amount of dried spices as fresh, since they’re more concentrated.
Is it necessary to blend the dahl?
Blending creates a wonderfully smooth and creamy texture that many love, but if you prefer, you can skip this step for a chunkier, rustic style. Just mash the lentils a bit with a spoon or potato masher before adding the spinach.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well too. Just thaw and drain it before adding it to avoid too much liquid. The flavor will be slightly different, but it’s a convenient option when fresh isn’t available.
How spicy is this Fresh Spinach Dahl Recipe?
The spice level here is mild to moderate, focusing more on warmth and aromatic spices rather than heat. You can easily adjust by adding a pinch of chili powder or chopped fresh chilies if you like it hotter.
Final Thoughts
This Fresh Spinach Dahl Recipe is a true celebration of comforting flavors, wholesome ingredients, and easy home cooking. Whether you are feeding family, impressing friends, or simply craving a nourishing bowl of goodness, it’s bound to fill your kitchen with inviting aromas and your heart with joy. I encourage you to dive in, experiment with the garnishes, and make this delightful dish your own staple—it might just become your new favorite!
Print
Fresh Spinach Dahl Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy and flavorful Fresh Spinach Dahl made with red lentils, fresh spinach, and a blend of aromatic spices, simmered in coconut milk and vegetable broth. This comforting Indian-inspired soup is pureed to a smooth consistency and garnished with yogurt and optional pickled onions and crispy fried onions, perfect served with rice for a wholesome meal.
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
Spices & Aromatics
- 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 & Lentils
- 5 cups low sodium chicken or vegetable broth (more if needed)
- 14.5 ounces light coconut milk
- 1 cup red lentils
Seasonings & Garnishes
- 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
- Plain yogurt (for garnish)
- Pickled red onions (for garnish, optional)
- Crispy French fried onions (for garnish, optional)
Instructions
- Sauté Vegetables: Heat a medium-large Dutch oven or soup pot over medium heat. Add the butter and extra virgin olive oil, allowing the butter to bubble and melt. Add the roughly chopped onion, shallot, and yellow bell pepper, cooking them for 4-5 minutes until they become soft and tender.
- Add Spices: Reduce the heat slightly and stir in the grated ginger, minced garlic, garam masala, ground turmeric, ground coriander, and ground cumin. Cook for 1-2 minutes until the spices release their fragrant aromas.
- Cook Lentils: Pour in the low sodium chicken or vegetable broth and light coconut milk. Add the red lentils, sugar, kosher salt, and black pepper. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 minutes, allowing the lentils to cook fully and the flavors to meld.
- Blend Soup: Add the fresh spinach leaves and chopped cilantro to the pot. Use an immersion blender to purée the soup until smooth. If using a traditional blender or food processor, blend in batches and vent to prevent pressure buildup. Return the blended soup to the pot and gently bring it back to a simmer. Adjust the consistency by adding more broth if necessary, and taste to adjust seasoning with additional salt as needed.
- Garnish and Serve: Serve the warm spinach dahl over basmati or jasmine rice. Garnish with spoonfuls of plain yogurt and, if desired, pickled red onions and crispy French fried onions. To reheat crispy fried onions, wrap them in paper towels and microwave on high for 30-40 seconds. For an attractive presentation, swirl small dollops of yogurt on the soup with a toothpick.
Notes
- Use low sodium broth to control salt levels and customize seasoning to taste.
- Red lentils cook quickly and help create a creamy texture without the need for cream.
- Adjust the thickness of the soup by adding more broth to your preference.
- For a vegan version, substitute butter with additional olive oil and ensure yogurt garnish is plant-based.
- Pickled red onions and crispy fried onions add a delightful contrast but are optional.
- Fresh ginger adds a bright, spicy flavor, but ginger paste can be used for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
