30-Minute Red Lentil Dal Palak with Spinach

30-Minute Red Lentil Dal Palak with Spinach

Dal Palak is a flavourful dish made with spinach, red lentils, and indian spice like cumin, turmeric and ginger. Prepared on the stove-top and ready in 30 minutes! Serve this dal alongside cooked basmati rice or naan bread for a nourishing plant-based dinner.

Course Entree

Cuisine gluten-free, Indian, soy-free, sugar-free, vegan

Diet Gluten Free, Hindu, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 25

Total Time 25

Servings people

Calories 248kcal

Author Hannah Sunderani

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

Recipe will keep for up to 3 days. Store in an air-tight container in the fridge.

Recipe inspired by Bon Appetit.

Nutrition