Red Lentil & Spinach Dahl

This Red Lentil & Spinach Dahl recipe is a delicious vegetarian option for a meatless Monday dinner. Pair it up with brown rice or a pan of roasted vegetables.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 426kcal

Author Sharon Rhodes

Ingredients

1 1/2 cups red lentils
3 1/2 cups water
1 tbsp sea salt
1 tbsp turmeric
1 tbsp chili powder
4 cups spinach cut into strips
2 tbsp Earth Balance or butter if vegetarian
1 tbsp olive oil
1 onion chopped
1 tbsp cumin
1 tbsp ground mustard
1 tbsp curry powder
1 tbsp ginger
1/2 cup coconut milk

Instructions

Rinse lentils and soak for 20 minutes
In a large pot, bring salted water to a boil. Add in lentils, turmeric, and chili powder
Stir well and return to a boil
Cover and reduce heat to low. Let simmer for 15 minutes
Add spinach to lentils, stir, and leave over low heat
In a small saucepan, melt vegan butter with olive oil and add in onions and remaining spices
Cook onions until softened, about 5 minutes
Stir onions into lentils and pour in coconut milk
Cook until heated through and serve over brown rice

Nutrition