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.

lucky
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

290.8 calories; 14.8 g protein; 35.8 g carbohydrates; 0 mg cholesterol; 665.7 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2016
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, increased the turmeric to 1/2 tsp, and added a dollop of Patak's vindaloo paste. Served with rice. Delish! Read More
(6)

Most helpful critical review

Rating: 3 stars
11/29/2019
It made for a decent meal but I thought it needed more spices. We had it with bread since we didn t have rice ready. Read More
20 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/12/2016
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, increased the turmeric to 1/2 tsp, and added a dollop of Patak's vindaloo paste. Served with rice. Delish! Read More
(6)
Rating: 5 stars
04/12/2016
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, increased the turmeric to 1/2 tsp, and added a dollop of Patak's vindaloo paste. Served with rice. Delish! Read More
(6)
Rating: 5 stars
11/14/2018
I made this in the instant pot. Started with the saute function to cook spices and onion/garlic in coconut oil, then added rinsed lentils and broth. Pressure cooked 10 minutes, let sit for 10 minutes, then released steam. Stirred in tomatoes and spinach and added salt and cayenne to taste at the end. Served over brown rice with cilantro and labneh. Delish! Read More
(4)
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Rating: 4 stars
02/02/2015
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 over the stove and the floor! I think I heated the oil too hot. Be prepared with a lid when you do this and don't heat the oil too much before you add the seeds. Otherwise delicious!!! Read More
(4)
Rating: 5 stars
01/18/2015
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. Read More
(2)
Rating: 4 stars
10/07/2014
Thank you Lucky for the satisfying meal we had tonight not a bad recipe for someone just being introduced to Indian cooking. I do however feel that it needed more of a kick. We ate it with naan. Read More
(1)
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Rating: 5 stars
01/21/2018
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 get a perfect dal consistency. Additional comment - I made this again but didn't have red lentils and used regular lentils. I would say it is very important to use red lentils. The consistency was much better with the red and it absorbed the favors much better. Read More
Rating: 5 stars
01/10/2020
This recipe is great! I doubled the recipe and also added more spinach onions garlic and spices! Really good and flavorful but best of all easy for my first time making an Indian dish! Read More
Rating: 4 stars
09/28/2017
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 powder tsp of garam marsala berebere spice and a half teaspoon salt. Great spicy flavour. Nice to be able to make this recipe versatile. Serving it with basmati and naan. Read More
Rating: 1 stars
04/05/2015
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!!! Read More
Rating: 3 stars
11/29/2019
It made for a decent meal but I thought it needed more spices. We had it with bread since we didn t have rice ready. Read More