Cheap Lentil and Spinach Dal — Ready in 40 Minutes

Ingredients

• 1.5 cup red lentils — rinsed well until water runs clear
• 4 cup water
• 3 cup fresh baby spinach — or 1 cup frozen spinach, thawed and squeezed dry
• 1 unit medium yellow onion — finely diced
• 4 unit garlic cloves — minced
• 1 unit 14.5 oz can diced tomatoes — with juices
• 2 tbsp neutral oil — vegetable or canola oil
• 1 tsp cumin seeds — or substitute 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 0.5 tsp cayenne pepper — adjust to taste
• 1 tsp kosher salt — plus more to taste
• 1 tbsp fresh lemon juice — about half a lemon; brightens the whole dish at the end

Method

1. 1 Rinse the red lentils in a fine-mesh strainer under cold water until the water runs mostly clear, about 30 seconds. Set aside.
2. 2 Heat the oil in a large saucepan or medium pot over medium heat. Once shimmering, add the cumin seeds and let them sizzle for 30–45 seconds until fragrant — they should pop slightly.
3. 3 Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden at the edges.
5. 4 Stir in the minced garlic and cook for 1 minute, stirring constantly so it doesn't burn.
6. 5 Add the turmeric, ground coriander, and cayenne. Stir everything together and cook for 30 seconds to bloom the spices.
7. 6 Pour in the canned diced tomatoes with their juices. Stir and cook for 2–3 minutes, scraping up any bits from the bottom of the pot, until the tomatoes break down slightly.
8. 7 Add the rinsed lentils and 4 cups of water. Stir to combine, then bring to a boil over medium-high heat.
9. 8 Once boiling, reduce heat to medium-low. Partially cover the pot and simmer for 18–20 minutes, stirring every few minutes, until the lentils are completely soft and have broken down into a thick, porridge-like consistency.
10. 9 Stir in the spinach and 1 tsp salt. Cook for 1–2 minutes until the spinach is fully wilted (or heated through if using frozen).
11. 10 Remove from heat. Stir in the lemon juice, taste, and adjust salt or cayenne as needed. Serve hot over rice or with flatbread.

Variations

• Make it vegan (already is!) — This recipe is fully vegan as written. For extra richness without dairy, stir in 2 tbsp coconut milk or a small spoonful of coconut oil at the end.
• Faster version (30 minutes) — Skip the cumin seed tempering step and use 1 tsp ground cumin instead. Add all the spices with the onions and cut the onion cook time to 3 minutes — you'll lose a little depth but save 5–7 minutes.
• No fresh spinach? — Frozen chopped spinach works great — thaw a 10 oz package and squeeze out excess water before stirring in. Frozen kale or collard greens also work; just add them 2–3 minutes earlier so they have time to soften.
• Add more protein — Stir in a drained can of chickpeas along with the lentils for extra protein and texture without any extra cost.

Equipment that helps

• Fine-mesh strainer — Rinsing lentils removes excess starch so your dal doesn't turn gummy or foamy.
• Large saucepan (3–4 quart) — Deep enough to hold the lentils as they expand and bubble without boiling over.

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