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
Scale
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.
