30-Minute Red Lentil Dal Palak with Spinach
Jan 23, 2022 (Last updated May 14, 2026) by Hannah Sunderani
I’m delighted to be sharing this easy dal palak recipe with you today! This dal recipe is creamy, nourshing and perfectly spiced with indian flavours like turmeric, cumin and ginger. It’s loaded with lentils and spinach for a hearty plant-based dish. And best of all, it’s ready in just 30 minutes.
This dal palak recipe is flavoured with traditional Indian spices. I’m half-Indian, and so we often have a few reliable Indian curries on a weekly rotation! It’s a great stand-alone dish or makes a hearty side to my 10-Minute Vegan Slaw. This dal palak is a favourite with my Indian Dad (he’ll drop anything to swing by for a bowl), but it’s a favourite for my British mum! Making it an all-around crowd pleaser for all types of eaters!
You can make it on your stovetop, or make this dal palak in the Instant Pot for a hands-free version!
So, let me tell you exactly how to make this Dal Palak recipe so that you can enjoy it pronto!
The Ingredients:
The ingredients for this recipe are simple and straight forward. Mostly, they’re pantry ingredients that you likely already have on hand. Here’s what you’ll need.
- Red Lentils: The variety used in this dal recipe. I love the red lentils for dal because they’re more delicate, and it gives a really nice stew-like curry. Brown and black lentils hold their shape better and so the texture will be different. They also have a slightly bolder flavour.
- Garlic and Onion: As every good curry should start, this recipe starts by simmering garlic and onion until softened. It really helps add depth to the curry.
- Ginger and Turmeric: The spices used in this curry. I’ve used fresh grated ginger and dried turmeric. I also recipe tested with 1/4 tsp dried ginger and it worked great in this recipe.
- Lime: A splash of acidity goes a long way to brightening this dal. Lemon also works great.
- Spinach: Because I can’t help myself in getting in more plant-points. Fresh baby spinach is added to the hot dal at the end and folded into the recipe until softened. You can forgo this step last step, by why not get in some extra greens!?
How to make Dal Palak
It’s so easy to make this recipe! Anyone can do it, which is why I have given it my newbie cook stamp of approval. Here’s what to do:
So there we have it! A delicious and easy weeknight recipe for Dal Palak. It’s vegan, gluten-free and so nourishing. The recipe comes together in less than 30 minutes with just 10 ingredients. Plus, it’s loaded with spinach for a nutritious, protein-packed meal. Pretty perfect, right?
I hope you love this recipe as much as we do. If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Red Lentil Dal Palak with Spinach
Ingredients
- 1 cup dried red lentils
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 1 yellow onion (small), finely chopped
- 3 cloves garlic finely chopped
- 1 tsp fine sea salt
- 1 tsp fresh ginger grated
- 1/2 tsp ground turmeric
- 5 oz baby spinach
- 4 tsp lime juice
- pinch chili flakes
- cooked basmati rice or naan bread for serving
Instructions
- In a small saucepan add the lentils and 3 cups water. Bring to a boil then reduce to a simmer. Skim the foam off the surface with a spoon, until it stops foaming (about 2 minutes). Cover the pot with the lid slightly ajar and cook until the lentils are tender, 15-20 minutes.
- In a large deep skillet, add the coconut oil and bring to medium heat. Add the cumin seeds and mustard seeds and toast for a few seconds until the mustard seeds start to sizzle and pop.
- Add the onion and garlic and cook stirring frequently until onion turns translucent, about 5 minutes. Then add the salt, ginger and turmeric and stir to combine.
- Pour in the cooked lentils and reduce to low heat. Stir to combine. Then add the spinach and lime juice. Cover the skillet with a lid and let the spinach wilt, 1 to 2 minutes. Then stir into the mixture. Sprinkle with chili flakes to taste. Serve dal alongside cooked basmati rice or naan bread.
Notes
Approvals
Nutrition
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Hi, I have question. I cannot cook with oil. What might be a decent substitution for the 2 tablespoons of oil, please?
Best regards!
Hi Belen, if you can’t use oil than you can cook the onion splashes of water or vegetable broth – be sure to check on it often and stir frequently, adding splashes more if needed as it tends to burn easier with water vs. oil. Hope that helps!
Thank you for this delicious recipe . I made it to night … I am in Buenos Aires where my daughter and grandaughter live..
I’m so glad that you enjoyed it Marie-Jo!
Thanks for the links. I’m in Costa Rica where my daughter lives and some ingredients are a bit difficult to find. We adapt 🙂 . Love your recipes . THe ones I have tried always turn out well.
Oh thank you Christine! I am so glad that you enjoyed this recipe!! Very jealous that your daughter lives in Costa Rica! Enjoy your time with her. 🙂
Just made this recipe in the hotpot and served it with rice. I could not find cumin and mustard seeds where I am at the moment so used cumin powder. I also doubled the recipe hoping here would be leftover for tonight… very little left. My 2 year old grandson also enjoyed it. Thanks for an easy and quickly done nutritious recipe!
Oh I’m so thrilled that you enjoyed this recipe Christine! We absolutely LOVE it too! Great idea using the cumin powder as well. I’ve updated the ingredients to include links on where to source cumin seeds and mustard seeds if you are interested!