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
Scale
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.
