This hearty and satisfying dahl recipe is packed with protein and bursting with flavor! Made with lentils, Indian spices, and coconut milk, it's an easy-to-follow dish that is sure to impress.
Heat the oil in the large pan over medium-high heat. Add the onion and saute for 5 minutes. Add garlic and ginger and saute until translucent.
Add spices and cook, stirring for a minute. Add lentils, tomatoes, coconut milk, and vegetable broth, and stir well. Season with salt and pepper and let the mixture boil.
Reduce the heat to low and let it simmer, occasionally stirring for 20 minutes until the liquid is reduced.
Pour in the lemon juice and spinach and cook until it wilts.
Remove the dahl from the heat and serve with rice and naan.
Notes
TO STORE. Keep the cooled leftovers in an airtight container in the fridge for up to 5 days. TO FREEZE. Dahl freezes very well for about three months! Let the leftovers thaw in the fridge overnight before reheating.TO REHEAT. Either reheat the lentil dahl in a pot on the stove or zap it in the microwave until it’s warmed through.