Red lentil dal is a popular Indian dish where red lentils are stewed in aromatics and spices until super flavorful. It is fast, inexpensive and easy so it’s no wonder why it is popular. Today, I want to share my twist on this class, red lentil dal spinach bowls!
To get started, lets discuss red lentils. Red lentils are the fastest cooking lentil, have a sweeter and milder flavor, and tend to get kind-of mushy when cooked. Kinda.
Mushy can have its place. Blend them into a creamy oblivion in a recipe like this pumpkin red lentil soup – its heaven in a bowl! Use them to bind other vegetables, like mushrooms in this taco “meat”, or potatoes in these fritters.
I found that I prefer more texture in my dal bowl then lentils alone. My “twist” to add more texture was to serve a very thick dal over spinach. The freshness of the greens brightens the dal, adds more nutrients and color, and of course, adds some texture and a more variable mouthfeel for all of us mushy-sensative eaters!
If you like curry but think red lentil dal isn’t for you because of a lack of texture, you have to try these red lentil dal spinach bowls! Even if you already love red lentil dal, you should try it over spinach for a nutrient boost.
Variations to the Red Lentil Dal Spinach Bowls:
- Greens: Use another type of greens in place of the spinach like massaged kale, chard, or arugula.
- Vegan: Use coconut yogurt to add a creamy dollop to the top. It adds creaminess to the mouthfeel and I love the cold-warm combo of the dal and yogurt.
- Spices: Go simple and use a favorite curry powder in place of the list of spices provided.
- Spice it up! I love the addition of sriracha to finish my dal. Taste test as you add it to make sure you find just the right amount of heat for you! I don’t meaure, just add a big squirt and go from there!
- Make it a soup: Add more broth to yeild a thinner more soup-like texture. You can wilt the spinach in the soup if you prefer that to fresh.
- 1 TBS coconut oil
- 1 cup onion, diced
- 1 large tomato, diced
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1 tsp each: cumin and coriander
- ½ tsp turmeric
- ¼ tsp each: cinnamon and cardamom
- 1 cup red lentils, rinsed and drained
- 2 ¼ cups broth (or more for a soupier texture)
- 1 TBS lime juice
- Hot sauce to taste (such as sriracha)
- Salt to taste (about ¼ tsp)
- 4 large handfuls spinach
- ½ cup Greek yogurt or coconut yogurt (for a vegan version)
- Naan wedges, for serving
- Melt coconut oil in a skillet. Add onion and cook until translucent, about 5 minutes. Add tomato, garlic and ginger. Let saute until the tomato starts to break down, about 5 minutes. Add the cumin, coriander, turmeric, cinnamon, and cardamom. Let saute until fragrant, about 1 minute.
- Add red lentils and broth. Bring to a boil and simmer partially covered for 10-12 minutes, or until lentils are tender and start to lose their shape.
- Mix in lime juice, hot sauce, and salt to taste (taste test as you go and add more as needed).
- Arrange the handfuls of spinach on one side of 4 bowls. Add lentil mixture to the other side. Top with yogurt and serve with naan.
Recipe adapted from Food Network.
