Rating: 4.43 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

I combined two other recipes to create this.

Recipe Summary test

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; carbohydrates 20g; fat 2.4g; sodium 324.6mg. Full Nutrition
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Reviews (13)

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)
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
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: 1 stars
10/30/2021
One or more of the spices were overpowering and too concentrated and it made the whole thing taste really unpleasant. And the soggy texture of the spinach is kind of gross. Read More
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