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Spinach and Tomato Dal (Indian Lentil Soup)

Rated as 4.36 out of 5 Stars
8

"This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice."
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Ingredients

1 h 50 m servings 291
Original recipe yields 4 servings

Directions

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  1. Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
  2. Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
  3. Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition Facts


Per Serving: 291 calories; 11.6 35.8 14.8 0 666 Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

this came out great - i have one word of caution. I'm new to Indian cooking, and I was very unprepared to cook the mustard and cumin seeds until they start to splatter. They splattered all ove...

Most helpful critical review

If you're doubling the recipe, be sure to double the amount of water you put in with the lentils. The auto feature neglects that!!!

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this came out great - i have one word of caution. I'm new to Indian cooking, and I was very unprepared to cook the mustard and cumin seeds until they start to splatter. They splattered all ove...

Red lentils don't take an hour to cook. I used 3 cups of water and simmered on a low boil for 30 minutes. Used two large tomatoes and a big bag of spinach. Added a chopped red chili pepper, incr...

This tasted much better than anticipated. Served it up with some chutney and the sweetness brought all the flavors together, even got the kids to eat some too.

Recipe was very good. I added lemon juice (1/2 lemon) at the end to give it that extra kick. Also, as other reviewers pointed out: 1) the seeds splatter so make sure to cover them 2) the lentils...

Very tasting comfort food. Everyone loved it.

Delicious! I didn't have on hand the mustard seeds or turmeric, will buy them and make it again, I bet it will be better. To try to compensate for that missing flavor I substituted chicken broth...

This turned out great! This was my first try at cooking an Indian dish, and I was relieved that it wasn't intimidating at all. An hour to cook the lentils was just the right amount of time to ...

I switched it up at bit to add more veggies and taste more like a curry dish. added mixed greens, half a minced zucchini, grated carrot. Gave it a sweeter flavor so added a teaspoon of curry pow...

Delicious! I didn't have cumin seeds so I just used ground cumin. I also threw all my spices in with the mustard seeds, and it still came out very flavorful. Did a little more than the pinch of ...