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Lentil spinach dhal is more than just a dish; it’s a warm embrace in a bowl, a celebration of flavors, and a staple that transcends cultures. Originating from the Indian subcontinent, dhal, which translates to "lentils" in many South Asian languages, is a foundational element of many households. It is revered not only for its rich taste but also for its nutritional profile, making it an integral part of vegetarian and vegan diets worldwide.

Hearty Lentil Spinach Dhal

Discover the comforting world of Hearty Lentil Spinach Dhal, a nourishing dish that transcends cultures. Packed with protein-rich lentils and vibrant spinach, this dish is a staple in many households, celebrated for its delicious flavors and nutritional benefits. In this article, learn how to prepare this culinary delight from scratch, including essential cooking techniques, ingredient tips, and clever substitutions. Enjoy a warm, satisfying bowl of dhal perfect for any meal.
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece fresh ginger, grated

1-2 green chilies, slit lengthwise (adjust for desired spice level)

2 cups fresh spinach, roughly chopped

1 can (14 oz) diced tomatoes

4 cups vegetable broth (or water)

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

½ teaspoon red chili powder (optional)

Salt, to taste

2 tablespoons vegetable oil or ghee

Fresh cilantro, for garnish (optional)

Lemon wedges, for serving

Instructions
 

Prepare the Lentils: In a large pot, combine the rinsed lentils with the vegetable broth. Bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for approximately 20-25 minutes or until the lentils are tender and cooked through.

    Sauté the Aromatics: While the lentils are cooking, heat the vegetable oil or ghee in a separate pan over medium heat. Add the cumin seeds and sauté them until they sizzle and become fragrant, about 30 seconds. Next, add the finely chopped onions and sauté them until they turn golden brown, which should take around 5-7 minutes.

      Build the Flavor: Incorporate the minced garlic, grated ginger, and slit green chilies into the pan with the onions. Stir well and cook for an additional 2-3 minutes until the aroma is rich and fragrant, stirring to avoid burning.

        Add Spices & Tomatoes: Sprinkle in the turmeric powder, garam masala, red chili powder (if using), and salt, mixing thoroughly. Cook for one minute to toast the spices, then add the diced tomatoes, stirring everything together. Let this mixture simmer for another 5 minutes, allowing the flavors to meld beautifully.

          Combine Ingredients: Once the lentils have finished cooking, pour the seasoned onion and tomato mixture into the pot containing the lentils. Stir well to combine and then fold in the chopped spinach. Allow the dhal to simmer for an additional 5-10 minutes, ensuring the spinach wilts and the flavors develop.

            Adjust Consistency: If the dhal seems too thick for your preference, gradually add a bit more vegetable broth or water until the desired consistency is achieved. Taste and adjust the seasoning with additional salt if needed.

              Serve: Remove the pot from heat and let it sit for a few minutes to cool slightly. Serve the hearty lentil spinach dhal hot, garnished with fresh cilantro and accompanied by lemon wedges to add a zesty flavor kick.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings