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

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

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)

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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.