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
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
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
