Spinach Dal
A lentil and spinach stew seasoned with warm spices and aromatics. Simmered until creamy, served as a thick curry or ladled soup.
Ingredients
Method
Rinse the lentils under cold water and set aside. Dice the onion, mince the garlic, and grate or mince the ginger. Roughly chop the spinach.
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3 minutes.
Stir in garlic and ginger, cooking until fragrant, about 1 minute.
Add garam masala, cumin, and turmeric; cook for 30 seconds to bloom the spices.
Pour in vegetable broth and add the rinsed lentils. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until lentils are tender and beginning to break down.
Stir in the chopped spinach and cook for 3–5 minutes, until wilted and fully incorporated.
Season with salt and lime juice. Simmer for 2 more minutes, then taste and adjust seasonings as needed.
Ladle into bowls and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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