There is nothing quite like the comforting, vibrant flavors of a Fresh Spinach Dahl Recipe to brighten up your meal rotation. This dish brings together tender red lentils, fresh spinach, and a medley of warm spices, all simmered to creamy perfection in coconut milk and broth. It’s satisfying, nourishing, and packed with layers of texture and taste that make every bite feel like a warm hug from the inside. Whether you are new to dahl or a longtime fan, this recipe will quickly become one of your favorites to whip up any day of the week.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to nailing this Fresh Spinach Dahl Recipe. Each component plays a vital role in creating the perfect balance of flavor, color, and texture that makes this dish irresistible.
- Butter and extra virgin olive oil: These fats meld beautifully to create a rich base for sautéing and bring out the spices’ brightness.
- Onion, shallot, and yellow bell pepper: A trio of fresh veggies that add sweetness and body to the dahl.
- Fresh ginger and garlic: Essential aromatics that deliver zing and depth with every spoonful.
- Garam masala, turmeric, coriander, and cumin: A vibrant spice blend that infuses warmth and vibrant earthiness.
- Chicken or vegetable broth and light coconut milk: These liquids create a luscious creamy texture that perfectly envelops the lentils.
- Red lentils: The hearty star of the dish, cooking down to a creamy, velvety consistency.
- Sugar, kosher salt, and black pepper: Simple seasonings that balance and enhance all the natural flavors.
- Fresh spinach and cilantro: These fresh greens brighten the dahl with color, freshness, and a subtle herbaceous note.
- Plain yogurt, pickled red onions, and crispy French fried onions for garnish: Optional touches that add creaminess, tang, and crunch to elevate every bite.
How to Make Fresh Spinach Dahl Recipe
Step 1: Sauté the Aromatics
Start by heating your Dutch oven or large soup pot over medium heat with butter and olive oil. When the butter bubbles with anticipation, toss in the chopped onion, shallot, and yellow bell pepper. The goal here is to soften these veggies gently, bringing out their natural sweetness in about 4 to 5 minutes. This flavorful foundation sets the tone for everything that follows.
Step 2: Add the Spices and Aromatics
Once your veggies are tender, lower the heat and stir in the freshly grated ginger, minced garlic, garam masala, ground coriander, and cumin. Allow these spices and aromatics to mingle and sizzle gently for 1 to 2 minutes. The kitchen will fill with a warm, inviting fragrance that’s a true sign you’re on the right path to dahl bliss.
Step 3: Combine Liquids and Lentils
Pour in the chicken or vegetable broth along with the light coconut milk. Add the red lentils, sugar, and kosher salt. This combination will start the magic of turning your simple ingredients into a creamy, flavorful stew.
Step 4: Simmer to Perfection
Bring everything to a lively boil before turning down the heat to a gentle simmer. Let it cook uncovered for 20 minutes, allowing the lentils to soften completely and the flavors to meld. Watching the mixture thicken and deepen in color is always an exciting moment!
Step 5: Incorporate Spinach and Cilantro, Then Blend
Stir in the fresh spinach leaves and chopped cilantro. Now for a fun, hands-on step: use an immersion blender right in the pot to blitz the mixture into a creamy purée. If you don’t have one, carefully transfer the dahl in batches to a blender or food processor, remembering to vent the lid to avoid pressure buildup. This creates a silky texture that’s both hearty and smooth.
Step 6: Final Touches and Adjustments
Return the blended dahl to the pot and bring it back to a gentle simmer. If you find the texture a bit thick for your taste, add a touch more broth until it reaches your desired consistency. Taste here and adjust the salt if necessary. Your Fresh Spinach Dahl Recipe is now ready to dazzle your taste buds.
Step 7: Prepare Crispy French Fried Onions (Optional)
If using crispy fried onions for garnish, wrap a small handful in several layers of paper towels and heat in the microwave for 30 to 40 seconds until hot and crunchy. This little extra step adds an unbeatable texture contrast.
Step 8: Garnish with Yogurt Swirls
For that beautiful finishing touch, spoon small dollops of plain yogurt onto the dahl and gently swirl each with a toothpick to create pretty patterns. This adds a creamy tang that balances the spices wonderfully.
How to Serve Fresh Spinach Dahl Recipe
Garnishes
Adding garnishes can turn your dahl into a restaurant-worthy creation. A dollop of plain yogurt offers a cooling contrast, pickled red onions give a tangy pop, and crispy French fried onions contribute a delightful crunch. Each garnish adds layers of flavor and texture that make dining extra special.
Side Dishes
The creamy richness of this Fresh Spinach Dahl Recipe pairs beautifully with fragrant basmati or jasmine rice. You can also serve it alongside warm naan bread or roti for dipping. Crisp cucumber salad or pickled vegetables bring a refreshing balance to the dish’s warmth and depth.
Creative Ways to Present
For a fun family dinner or entertaining guests, try serving the dahl in individual bowls with different garnish stations allowing everyone to customize. Another idea is layering the dahl with rice in a deep bowl for a colorful, inviting presentation that makes each bite exciting.
Make Ahead and Storage
Storing Leftovers
This dahl keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve freshness and flavor. The spices often mellow and deepen overnight, making leftovers even more delicious.
Freezing
You can freeze the Fresh Spinach Dahl Recipe in portion-sized containers for up to 3 months. Thaw slowly in the refrigerator overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the dahl thickens too much. If using a microwave, cover loosely and stir halfway through to ensure even warming.
FAQs
Can I make this Fresh Spinach Dahl Recipe vegan?
Absolutely! Simply substitute the butter with a plant-based alternative and use vegetable broth to keep it fully vegan without losing any flavor.
What if I don’t have fresh spinach? Can I use frozen?
Frozen spinach works in a pinch. Just thaw and drain it well before adding to the dahl to avoid excess water making the dish too thin.
Is it possible to make this recipe spicier?
Definitely! Add some finely chopped green chili or a pinch of cayenne pepper along with the spices to give your dahl more heat according to your taste.
How do I achieve a creamier texture without using coconut milk?
If you prefer, you can substitute the coconut milk with cashew cream or even a splash of heavy cream, though coconut milk lends a signature flavor that’s hard to replicate.
Can I use yellow lentils instead of red?
Yes, yellow lentils are a good alternative, but cooking times and texture might slightly vary. Keep an eye on them to prevent overcooking.
Final Thoughts
There’s something truly special about a bowl of homemade Fresh Spinach Dahl Recipe—it warms you up, nourishes, and satisfies like no other. This recipe is approachable for any home cook and flexible enough to adapt to your preferences. Go ahead and give it a whirl; your dinner table is about to get a whole lot brighter and cozier.
Print
Fresh Spinach Dahl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This Fresh Spinach Dahl recipe is a vibrant, creamy lentil soup packed with fresh spinach and aromatic spices. Featuring red lentils simmered with ginger, garlic, and a blend of garam masala, turmeric, coriander, and cumin, it is enriched with light coconut milk and fresh cilantro. Prepared on the stovetop and finished with a quick blend for a smooth texture, this comforting dish is perfect served with basmati or jasmine rice, and garnished with yogurt, pickled onions, and crispy fried onions for added flavor and crunch.
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
Spices
- 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 (or more if needed)
- 14.5 ounces light coconut milk
- 1 cup red lentils
Seasonings
- 2 teaspoons sugar
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
Greens & Garnishes
- 6 ounces fresh spinach leaves
- ½ cup fresh cilantro (roughly chopped and firmly packed)
- Plain yogurt (for garnish)
- Pickled red onions (optional, for garnish)
- Crispy French fried onions (optional, for garnish)
Instructions
- Sauté the Aromatics: Heat a medium-large Dutch oven or soup pot over medium heat. Add the butter and olive oil and cook until the butter is bubbly. Add the chopped onion, shallot, and yellow bell pepper. Sauté for 4-5 minutes until the vegetables soften and become fragrant.
- Add Spices and Garlic: Reduce the heat slightly. Stir in the grated ginger, minced garlic, garam masala, turmeric, coriander, and cumin. Cook for 1-2 minutes, stirring frequently, to release the spices’ aromas.
- Add Liquids and Lentils: Pour in the chicken or vegetable broth and light coconut milk. Stir in the red lentils, sugar, and kosher salt, mixing well to combine all ingredients.
- Simmer the Dahl: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for about 20 minutes until the lentils are fully cooked and tender.
- Add Spinach and Cilantro, Puree: Stir in the fresh spinach leaves and chopped cilantro. Using an immersion blender, blend the soup until smooth – or carefully transfer to a regular blender or food processor in batches, venting the lid to allow steam to escape. Puree until you reach a creamy consistency.
- Final Simmer and Seasoning: Return the blended soup to the pot if using a blender. Simmer again briefly. Add extra broth if you prefer a thinner consistency. Taste and adjust salt or pepper if needed.
- Prepare Garnishes: For crispy fried onion garnish, wrap the desired amount in paper towels and heat in the microwave on high for 30-40 seconds until hot and crispy.
- Serve and Garnish: Ladle the hot dahl into bowls. Add small spoonfuls of plain yogurt on top and swirl each with a toothpick for an elegant presentation. Garnish with pickled red onions and crispy fried onions if desired. Serve alongside basmati or jasmine rice for a complete meal.
Notes
- Use low sodium broth to control salt content, as additional salt is added later.
- Immersion blending allows for easy pureeing directly in the pot, but a regular blender works fine if handled carefully.
- If you prefer a chunkier dahl, pulse blend less or skip blending.
- This recipe can be made vegetarian or vegan by using vegetable broth and omitting the butter or substituting with vegan butter.
- Adjust the amount of ginger and spices to suit your taste preferences.
- Storing leftover dahl in the refrigerator is fine for up to 3 days; reheat gently and add water or broth if it thickens too much.
