If you’re looking to add a flavorful and nourishing twist to your weeknight meals, this Fresh Spinach Dahl Recipe is an absolute game-changer. It blends aromatic spices, tender red lentils, and vibrant fresh spinach into a creamy, comforting dish that feels both luxurious and wholesome. This recipe strikes the perfect balance between being simple to prepare and rich in layers of taste, making it a personal favorite that I love to share with friends and family. Whether you’re new to dahl or a seasoned fan, this version will quickly become one of your go-to recipes.
Ingredients You’ll Need
Gathering the right ingredients is key to creating that perfect bowl of Fresh Spinach Dahl Recipe. Each component plays a vital role—from the earthiness of lentils to the fragrant spices and fresh herbs that brighten every bite.
- Butter (1 tablespoon, salted): Adds richness and helps develop deep flavor when sautéing vegetables.
- Extra virgin olive oil (1 tablespoon): Provides a smooth base and carries the spices beautifully.
- Large onion (1, roughly chopped): Gives sweetness and body to the dish.
- Medium shallot (1, roughly chopped): Brings a subtle, delicate onion flavor that enhances complexity.
- Large yellow bell pepper (1, seeded and roughly chopped): Adds a hint of sweetness and vibrant color.
- Fresh ginger (2 tablespoons, finely grated or paste): Fresh spice warmth that brightens the overall profile.
- Garlic cloves (4, minced): Essential for its pungent, savory punch.
- Garam masala (1½ teaspoons): A fragrant spice blend that’s indispensable in dahl.
- Ground turmeric (1 teaspoon): Provides a beautiful golden hue and subtle earthiness.
- Ground coriander (1 teaspoon): Infuses citrusy, slightly sweet notes.
- Ground cumin (1 teaspoon): Offers a warm, nutty foundation.
- Low sodium chicken or vegetable broth (5 cups): The cooking liquid that ties everything together with its gentle savoriness.
- Light coconut milk (14.5 ounces): Creates creaminess with a hint of tropical sweetness.
- Red lentils (1 cup): The protein-packed star that softens into luscious texture.
- Sugar (2 teaspoons): Balances acidity and rounds off flavors.
- Kosher salt (1½ teaspoons): Enhances and elevates each ingredient’s taste.
- Black pepper (¼ teaspoon): Adds a gentle kick without overpowering.
- Fresh spinach leaves (6 ounces): Delivers vibrant color and fresh earthiness.
- Fresh cilantro (½ cup, roughly chopped and firmly packed): Brings bright herbal freshness.
- Plain yogurt (for garnish): Adds creaminess and tang to complement spices.
- Pickled red onions (optional garnish): Provide a brilliant pop of acidity and color.
- Crispy French fried onions (optional garnish): Offer irresistible crunch and savory depth.
How to Make Fresh Spinach Dahl Recipe
Step 1: Sauté the Aromatics
Begin by heating your Dutch oven or a large soup pot over medium heat. Add the butter and olive oil, letting the butter bubble gently before adding in the chopped onion, shallot, and yellow bell pepper. Cook these vegetables for about 4 to 5 minutes until they’ve softened and started to turn translucent. This step lays a flavorful foundation that will infuse your dahl with sweetness and depth.
Step 2: Spice It Up
Lower the heat a little and stir in the fresh ginger, garlic, garam masala, ground coriander, and cumin. Cook this fragrant mixture for another 1 to 2 minutes. You’ll notice the wonderful aroma filling the kitchen, a real sign that the spices have started to bloom and are ready to enhance your dish.
Step 3: Add Liquids and Lentils
Pour in the chicken or vegetable broth and light coconut milk, then add your red lentils, sugar, salt, and black pepper. Bring everything to a rolling boil before reducing the heat to let it simmer, uncovered, for 20 minutes. The lentils will soften and absorb the flavors, thickening the dahl to a creamy consistency while the spices marry wonderfully.
Step 4: Blend and Add Greens
Now is the moment to stir in your fresh spinach and chopped cilantro. Use an immersion blender to purée the soup right in the pot until smooth and luscious. If you don’t have one, blend in batches with a regular blender—just be sure to vent it carefully to avoid spills. Return the soup to the pot and bring it back to a gentle simmer. If you want it thinner, add a splash more broth. Taste and adjust the seasoning with a bit more salt if needed.
Step 5: Final Touches and Serve
Your Fresh Spinach Dahl Recipe is almost ready! Serve it piping hot over fluffy basmati or jasmine rice. For a personalized touch, garnish with creamy dollops of plain yogurt, tangy pickled red onions, and crispy French fried onions. To warm the fried onions quickly, wrap them in a paper towel and microwave for 30 to 40 seconds. For a decorative flourish, drop small spoons of yogurt on the surface and swirl with a toothpick to create pretty patterns.
How to Serve Fresh Spinach Dahl Recipe
Garnishes
The garnishes are what take this Fresh Spinach Dahl Recipe from everyday to extraordinary. Plain yogurt adds cooling creaminess that balances the spices perfectly. Pickled red onions bring a lively acid note and impressive color contrast, while crispy French fried onions contribute crunch and unmistakable savoriness. Mixing and matching these garnishes lets you customize each bowl according to your mood.
Side Dishes
This dahl shines when paired with simple sides. Steamed basmati or jasmine rice is a classic and helps soak up the delicious sauce. For added texture and freshness, serve with a side of cucumber raita or a green salad dressed with lemon juice. If you want more heft, warm flatbreads or chapatis are perfect for scooping and make the meal truly satisfying.
Creative Ways to Present
Thinking beyond the bowl? Try serving this dahl in small mason jars or ceramic ramekins for a charming presentation at gatherings or potlucks. Layering it with rice and yogurt in a clear glass creates a beautiful visual effect. You can also top it with roasted nuts or seeds for an unexpected crunch that complements the smooth texture. The vibrant green color from the spinach makes it an inviting dish no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
This Fresh Spinach Dahl Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors often develop even further as it rests, making leftovers just as delicious as freshly made. When storing, cool it completely before sealing to maintain the best texture.
Freezing
If you want to save a batch for later, this dahl freezes well. Portion it into freezer-safe containers, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating gently.
Reheating
To bring your leftovers back to life, warm the dahl over low to medium heat on the stovetop, stirring occasionally. Add a splash of broth or water if it has thickened too much. You can also reheat it in the microwave, stirring every minute or so to ensure even heating. Garnish fresh before serving to retain that vibrant presentation.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach if fresh is not available. Just be sure to thaw and drain it well first to avoid excess water diluting the dahl’s flavor and texture. Add it during the final blending step the same way you would fresh spinach.
Is this recipe vegan-friendly?
You can easily make the Fresh Spinach Dahl Recipe vegan by swapping the butter for a plant-based alternative or using extra olive oil, and ensuring your broth is vegetable-based. Skip the yogurt garnish or use a dairy-free yogurt for serving.
What lentils work best for this dahl?
Red lentils are ideal because they cook quickly and break down nicely to create that smooth, creamy texture characteristic of good dahl. Other lentils like yellow split peas or green lentils may require longer cooking times and won’t yield quite the same consistency.
Can I make it spicier?
Absolutely! To add heat, consider including fresh chopped chili peppers during the sauté step or adding a pinch of cayenne pepper alongside the spices. Adjust gradually to suit your heat preference without overpowering the warm flavor profile.
What if I don’t have an immersion blender?
No immersion blender? No problem. Use a regular blender or food processor to purée the soup in batches, but always vent the lid slightly and proceed carefully as the soup will be hot. Return the blended soup to the pot and reheat gently before serving.
Final Thoughts
I genuinely believe the Fresh Spinach Dahl Recipe is one of those soulful dishes that brings both comfort and joy in every spoonful. Its vibrant color, alluring spices, and creamy texture make it a standout meal to share with loved ones or enjoy in quiet moments alone. Go ahead and give it a try—you might just discover a new favorite that warms your kitchen and your heart.
Print
Fresh Spinach Dahl Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Description
Fresh Spinach Dahl is a comforting and creamy Indian-inspired lentil soup made with red lentils, fresh spinach, and a blend of aromatic spices. Simmered to perfection and pureed for a smooth texture, this dahl is enriched with coconut milk and garnished with yogurt, pickled onions, and crispy fried onions for added flavor and crunch. Perfect served with basmati or jasmine rice, this dish provides a hearty, nutritious meal that’s easy to prepare and full of warming spices.
Ingredients
Base and Aromatics
- 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
Spices
- 1½ teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Liquids and Lentils
- 5 cups low sodium chicken or vegetable broth (more if needed)
- 14.5 ounces light coconut milk
- 1 cup red lentils
Seasonings
- 2 teaspoons sugar
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
Greens and Garnish
- 6 ounces fresh spinach leaves
- ½ cup fresh cilantro, roughly chopped and firmly packed
- Plain yogurt (for garnish)
- Pickled red onions (for garnish, optional)
- Crispy French fried onions (for garnish, optional)
Instructions
- Sauté Vegetables: Heat a medium-large Dutch oven or soup pot over medium heat. Add the oil and butter, heating until the butter is bubbly. Add the onion, shallots, and bell pepper. Cook for 4-5 minutes until the vegetables are softened and fragrant, stirring occasionally.
- Add Spices and Aromatics: Lower the heat slightly and add the ginger, garlic, garam masala, ground turmeric, ground coriander, and ground cumin. Stir to combine thoroughly and cook for 1-2 minutes until the spices are aromatic and blended with the vegetables.
- Simmer Lentils: Pour in the chicken or vegetable broth, coconut milk, and add the red lentils, sugar, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the lentils are soft and cooked through.
- Add Greens and Puree: Stir in the fresh spinach leaves and cilantro. Use an immersion blender to puree the soup directly in the pot until smooth. If using a traditional blender or food processor, blend the soup in batches while venting the lid to avoid steam buildup. Return the blended soup to the pot and bring back to a simmer. Adjust consistency by adding more broth if needed, and season with additional salt if necessary.
- Serve and Garnish: Serve the dahl warm alongside basmati or jasmine rice. Garnish with dollops of plain yogurt, and optionally add pickled red onions and crispy French fried onions for extra flavor and texture. To heat the crispy onions, wrap them in paper towels and microwave on high for 30-40 seconds before garnishing. For an elegant presentation, drop small spoonfuls of yogurt onto the soup and swirl gently with a toothpick.
Notes
- Use low sodium broth to better control the salt content in the dish.
- If you prefer a thicker dahl, reduce the amount of broth or simmer longer.
- Fresh ginger can be substituted with ginger paste for convenience.
- For a vegan version, substitute butter with a plant-based alternative and use vegetable broth.
- The immersion blender makes it easy to puree the soup directly in the pot, but a regular blender works well too.
- Pickled red onions and crispy French fried onions add texture, but can be omitted if unavailable or for a lighter meal.
- Serving the dahl with rice helps create a complete and satisfying meal.
