I combined two other recipes to create this.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.

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  • Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.

  • Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.

  • Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

Nutrition Facts

129 calories; protein 8.1g 16% DV; carbohydrates 20g 7% DV; fat 2.4g 4% DV; cholesterolmg; sodium 324.6mg 13% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2015
I used vegetable broth in place of the chicken broth and fresh spinach in place of the frozen kind. I served this on rotini pasta. This smelled great and tasted deliciously spicy! Thanks for the recipe! Read More
(3)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/30/2015
I used vegetable broth in place of the chicken broth and fresh spinach in place of the frozen kind. I served this on rotini pasta. This smelled great and tasted deliciously spicy! Thanks for the recipe! Read More
(3)
Rating: 4 stars
11/21/2015
I used this recipe as my base and found it really useful. I used veg stock instead of chicken ended up adding a little more water didn't bother with the salt loved all the spices but added more of some like cinnamon. But it's my go-to dal recipe now which is great. I also used what was left of a plastic box of baby spinach this time with some thinly sliced Brussels sprouts to make up the difference. Read More
(1)
Rating: 4 stars
11/11/2015
This a really good dish. I've been trying new recipes lately and I'm glad I found this one! Read More
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Rating: 5 stars
03/24/2017
Loved this recipe! So easy yummy and filling. You can totally make it with or without the spinach and even add carrots etc. I didn't have a bay leaf and used fresh spinach. Read More
Rating: 5 stars
02/03/2019
I made this for a book club potluck dinner with an Indian theme. Since we agreed not to make anything too spicy I left out the cayenne and reduced the chili pepper by half. It was delicious! If you like the spicy flavor then add those items back in but when I make this again I will do it the same way. Read More
Rating: 5 stars
01/21/2020
This was fantastic! The flavors were excellent and we ate it with pita bread. I did add diced tomatoes to the recipe. Read More
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Rating: 5 stars
11/06/2014
This was very tasty with a little bit of hot kick to it. I did not use the cayenne pepper. The cinnamon is repeated in both the ingredients list and the directions. The garlic is used in two different places but it took me a while to figure that out! Read More
Rating: 4 stars
10/27/2015
Very tasty & easy! Definitely a keeper I think next time I'll reduce the amount of salt though. Read More
Rating: 5 stars
01/17/2015
What a great recipe. It was so delicious and my husband really liked it over rice. This is a keeper! Read More