If you are looking for a comforting, vibrant, and nutritious meal, this Fresh Spinach Dahl Recipe is your new best friend in the kitchen. Bursting with spices, creamy coconut milk, and a beautiful green hue from fresh spinach, this dahl is more than just a dish—it’s an experience that warms your heart and delightfully satisfies your taste buds. Perfectly balanced with fragrant garam masala and tender lentils, it’s a wholesome dish that’s easy to make and ideal for any day of the week.
Ingredients You’ll Need
The beauty of this Fresh Spinach Dahl Recipe lies in its straightforward ingredients, each playing a crucial role in building the rich and layered flavors you’ll adore. From aromatic spices to fresh greens, every component brings something special to the pot.
- 1 tablespoon butter (salted): Adds a silky richness and balances the spices perfectly.
- 1 tablespoon extra virgin olive oil: Helps gently sauté vegetables and enhances flavor.
- 1 large onion, roughly chopped: Provides a sweet, savory foundation for the dahl.
- 1 medium shallot, roughly chopped: Adds a subtle sharpness and depth.
- 1 large yellow bell pepper, seeded and roughly chopped: Contributes a touch of sweetness and vibrant color.
- 2 tablespoons finely grated fresh ginger (or ginger paste): Delivers a zesty and invigorating warmth.
- 4 medium garlic cloves, minced: Enhances the savory and aromatic profile.
- 1½ teaspoons garam masala: The star spice mix that adds warmth and complexity.
- 1 teaspoon ground turmeric: Offers earthy undertones and a lovely golden color.
- 1 teaspoon ground coriander: Adds citrusy notes and gentle spice.
- 1 teaspoon ground cumin: Brings a nutty, smoky flavor that works wonders here.
- 5 cups low sodium chicken or vegetable broth (more if needed): Creates the base for the dahl, keeping it flavorful and light.
- 14.5 ounces light coconut milk: Provides creaminess and a hint of sweetness to balance spices.
- 1 cup red lentils: The protein-packed heart of the dish that cooks into luscious softness.
- 2 teaspoons sugar: Balances acidity and rounds out flavors.
- 1½ teaspoons kosher salt: Essential for seasoning and enhancing taste.
- ¼ teaspoon black pepper: Adds a gentle heat kick.
- 6 ounces fresh spinach leaves: Adds vibrant color, nutrition, and freshness.
- ½ cup fresh cilantro, roughly chopped and firmly packed: Brightens the dish with its herbaceous aroma.
- Plain yogurt (for garnish): Offers a cooling contrast to the spices.
- Pickled red onions (optional garnish): Adds tangy crunch and color.
- Crispy French fried onions (optional garnish): Provides a delightful texture and savoriness.
How to Make Fresh Spinach Dahl Recipe
Step 1: Sauté the Aromatics
Start by heating your medium-large Dutch oven or soup pot over medium heat. Add the olive oil and butter together, waiting until the butter begins to bubble slightly—that’s when you know it’s time to add the onions, shallots, and yellow bell pepper. Let these soften gently for about 4–5 minutes to release their natural sweetness, setting the perfect flavor foundation for the dahl.
Step 2: Spice it Up
Lower the heat just a little before stirring in the freshly grated ginger, minced garlic, garam masala, ground coriander, and cumin. Cook this fragrant mixture for 1–2 minutes until all the spices bloom and fill your kitchen with an intoxicating aroma. This step brings the dish’s bold character alive in such a magical way.
Step 3: Simmer with Lentils and Liquids
Next, add in the broth, coconut milk, red lentils, sugar, kosher salt, and black pepper. Bring everything to a lively boil before reducing the heat to a simmer. Let the mixture cook uncovered for about 20 minutes, letting those red lentils dissolve into a creamy, thick dahl, while all the flavors mingle harmoniously.
Step 4: Add Greens and Purée
Time to introduce those beautiful fresh spinach leaves and cilantro into the pot. Use an immersion blender to purée the soup to a smooth consistency, or blend in batches if you’re using a traditional blender—just be sure to let some steam escape to avoid any kitchen mishaps! Return the dahl to a gentle simmer, adding more broth if you prefer a thinner texture, and adjust the salt to taste. This vibrant green version of the dahl is what sets this recipe apart and makes it extra special.
Step 5: Serve and Garnish
Finally, serve your Fresh Spinach Dahl Recipe piping hot alongside fragrant basmati or jasmine rice. Top with cooling dollops of plain yogurt, and if you’re feeling adventurous, add pickled red onions and crispy French fried onions for texture and flavor contrast. For a fancy touch, swirl the yogurt into the dahl with a toothpick, creating an inviting and Instagram-worthy presentation.
How to Serve Fresh Spinach Dahl Recipe
Garnishes
Using plain yogurt as a garnish is a classic choice to balance the spices while adding creaminess. Pickled red onions bring a tangy brightness while crispy French fried onions create a delightful crunch that contrasts the smooth dahl. These garnishes are the finishing touches that transform your meal into something unforgettable.
Side Dishes
Serve this dahl with simple, fragrant jasmine or basmati rice to soak up every bit of the luscious sauce. For a full meal, pair it with warm naan bread or a fresh cucumber salad dressed with lemon juice, which adds refreshing acidity to the plate. These pairings make your dining experience wholesome and satisfying.
Creative Ways to Present
Try serving this dahl as a vibrant soup in rustic bowls topped with colorful garnishes folded neatly on the side. For a family-style feast, present it in a large casserole dish with assorted toppings for everyone to customize. Another idea is pouring the dahl over roasted vegetables or baked potatoes for a cozy twist that will surely impress your guests!
Make Ahead and Storage
Storing Leftovers
Leftover Fresh Spinach Dahl Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen, making your second helping just as delightful as the first. Just give it a good stir before reheating to recombine any settled lentils.
Freezing
You can freeze the dahl for up to 3 months in a freezer-safe container. For best results, cool it completely before freezing to preserve texture and flavor. When thawed, the spinach might lose a bit of its vibrant green color, but the taste remains hearty and comforting.
Reheating
Gently reheat on the stove over low to medium heat, stirring often to prevent sticking and maintain creaminess. If the dahl has thickened too much, add a splash of broth or water and warm through. Avoid microwaving too aggressively, as it may cause uneven heating or toughen the lentils.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used in a pinch. Just be sure to thaw and drain it well to avoid excess water diluting the flavors of the dahl. Fresh spinach, however, provides the best vibrant color and texture.
Is this recipe vegan-friendly?
If you opt for vegetable broth and replace butter with oil or vegan butter, this Fresh Spinach Dahl Recipe can easily be made vegan. The garnishes can also be substituted with coconut yogurt or omitted as desired.
What lentils work best for this recipe?
Red lentils are ideal because they cook quickly and break down into a creamy consistency, making the dahl luscious without requiring long cooking times.
How spicy is this dahl?
This recipe is gently spiced with aromatic garam masala and warm spices but isn’t overly hot. You can always add a pinch of chili powder or fresh chilies if you prefer a spicier version.
Can I prepare this dish ahead of time for a party?
Definitely! This dahl tastes even better after resting as the flavors deepen. Prepare it a day in advance, store in the fridge, and gently warm it up before serving. Garnish just before serving to keep it fresh and vibrant.
Final Thoughts
This Fresh Spinach Dahl Recipe is truly a treasure to have in your recipe collection—easy to make, nourishing, and incredibly delicious. The combination of vibrant greens, warm spices, and creamy coconut milk is comfort food at its finest. I encourage you to give it a try and share this wonderful dish with your friends and family. Once you taste it, I promise it will find a permanent place in your meal rotation!
Print
Fresh Spinach Dahl Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
A comforting and creamy Fresh Spinach Dahl made with red lentils, fresh spinach, and aromatic spices simmered in coconut milk and broth. This Indian-inspired dish is blended to a smooth consistency and garnished with yogurt and optional pickled red onions and crispy fried onions, perfect for serving alongside rice for a hearty meal.
Ingredients
Main 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, minced
- 1½ teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 5 cups low sodium chicken or vegetable broth (more if needed)
- 14.5 ounces light coconut milk
- 1 cup red lentils
- 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
Garnishes (Optional)
- Plain yogurt
- Pickled red onions
- Crispy French fried onions
Instructions
- Prepare the base vegetables: Heat a medium-large Dutch oven or soup pot over medium heat. Add the olive oil and butter, heating until the butter is bubbly. Add the roughly chopped onion, shallots, and yellow bell pepper. Cook for 4-5 minutes until the vegetables are softened and fragrant.
- Add spices and aromatics: Lower 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, stirring frequently, allowing the spices to bloom and become fragrant.
- Simmer the lentils: Pour in the low sodium chicken or vegetable broth, light coconut milk, red lentils, sugar, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes, until the lentils are fully cooked and softened.
- Add greens and blend: Stir in the fresh spinach leaves and roughly chopped cilantro. Using an immersion blender, purée the soup directly in the pot until smooth. If using a regular blender or food processor, blend the soup in batches with the top vented to prevent pressure buildup. Return the blended soup to the pot, bring it back to a simmer, and adjust the thickness by adding extra broth if desired. Taste and adjust seasoning as needed.
- Serve and garnish: Serve the fresh spinach dahl hot alongside basmati or jasmine rice. Garnish with dollops of plain yogurt and optional pickled red onions and crispy French fried onions. To heat crispy fried onions, wrap them in paper towels and microwave on high for 30-40 seconds until warm. For an elegant presentation, drop small spoonfuls of yogurt onto the soup and swirl with a toothpick.
Notes
- You can substitute light coconut milk with regular coconut milk for a richer texture.
- Use vegetable broth to keep this recipe vegetarian or vegan (omit yogurt garnish for vegan).
- Adjust the spice levels by adding more or less garam masala according to your taste preference.
- If you prefer a chunkier texture, blend only half of the soup and mix with the remaining lentils and vegetables.
- Leftover dahl can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
