If you are searching for a comforting, vibrant, and deliciously nutritious meal, this Fresh Spinach Dahl Recipe is a must-try. Imagine a creamy, fragrant lentil soup enriched with fresh spinach, warming spices, and just the right touch of coconut milk—each spoonful packed with layers of flavor and wholesome goodness. It’s the perfect dish to cozy up with or to impress friends and family with something both satisfying and colorful. The Fresh Spinach Dahl Recipe strikes a wonderful balance between hearty and light, making it an everyday favorite that never feels ordinary.
Ingredients You’ll Need
This Fresh Spinach Dahl Recipe relies on simple but essential ingredients that each bring their own unique character. From aromatic spices that build depth, to fresh produce for brightness, and creamy coconut milk for smoothness, every element is carefully chosen to create a harmonious dish.
- Butter (1 tablespoon, salted): Adds richness and helps sauté the veggies for a flavorful base.
- Extra virgin olive oil (1 tablespoon): Balances butter with a fruity undertone and enhances the cooking of spices.
- Large onion (1, roughly chopped): Provides natural sweetness and texture to the dahl.
- Medium shallot (1, roughly chopped): Offers a subtle, delicate onion flavor that layers complexity.
- Large yellow bell pepper (1, seeded and chopped): Adds bright color and a mild sweetness that complements the spices.
- Fresh ginger (2 tablespoons, finely grated or paste): Brings a zesty, warm kick that elevates the dish’s aroma.
- Garlic (4 medium cloves, minced): Essential for its pungent depth and savory richness.
- Garam masala (1½ teaspoons): A fragrant spice blend that infuses warmth and complexity.
- Ground turmeric (1 teaspoon): Gives the dahl its beautiful golden hue and mild earthiness.
- Ground coriander (1 teaspoon): Provides a citrusy, nutty flavor that balances the spices perfectly.
- Ground cumin (1 teaspoon): Adds a smoky, hearty note essential for authentic taste.
- Low sodium chicken or vegetable broth (5 cups): Forms the flavorful liquid base while keeping the soup light.
- Light coconut milk (14.5 ounces): Creamy and subtly sweet, it rounds out the soup for a luscious texture.
- Red lentils (1 cup): The star protein that cooks down into a velvety consistency.
- Sugar (2 teaspoons): Balances acidity and enhances the natural sweetness of the vegetables.
- Kosher salt (1½ teaspoons): Essential for bringing all flavors to life.
- Black pepper (¼ teaspoon): Adds a gentle heat without overpowering the dish.
- Fresh spinach leaves (6 ounces): Brings vivid green color, freshness, and nutrients.
- Fresh cilantro (½ cup, roughly chopped and packed): Adds bright herbal notes and lovely freshness.
- Plain yogurt (for garnish): Provides creamy tang that contrasts beautifully with the warm spices.
- Pickled red onions (optional garnish): Delivers a tangy crunch for contrast.
- Crispy French fried onions (optional garnish): Adds texture and a savory crunch that elevates every bite.
How to Make Fresh Spinach Dahl Recipe
Step 1: Sauté Vegetables and Aromatics
Begin by heating your Dutch oven or a sturdy soup pot over medium heat. Once warm, add the butter and extra virgin olive oil, allowing the butter to bubble and melt fully. This initial step is crucial as it creates a luscious fat base that helps the vegetables soften and the spices bloom. Toss in the onion, shallot, and yellow bell pepper, cooking them gently for about 4 to 5 minutes until they become tender and fragrant. This layer of sweetness from the vegetables sets the delicious foundation for the dahl.
Step 2: Spice It Up
Lower the heat slightly to avoid burning and add the freshly grated ginger, minced garlic, garam masala, ground coriander, and cumin. Stir everything together, letting the spices toast for 1 to 2 minutes until their aroma fills your kitchen. This step unlocks the essential flavors that make this Fresh Spinach Dahl Recipe truly unforgettable, as the spices meld beautifully with the softened vegetables.
Step 3: Build the Dahl Base
Pour in the chicken or vegetable broth, light coconut milk, and add the red lentils, sugar, kosher salt, and black pepper. Bring the mixture up to a gentle boil, then reduce the heat to maintain a simmer. Let everything cook uncovered for 20 minutes so the lentils soften completely and the flavors marry into a rich, fragrant broth. This simmering produces the signature tender texture and creamy body that make this Fresh Spinach Dahl Recipe so comforting.
Step 4: Blend in the Greens
When the lentils have cooked through, stir in the fresh spinach and chopped cilantro. Using an immersion blender, purée the soup until it’s smooth and creamy. If you don’t have an immersion blender, working in batches with a regular blender or food processor works just as well—just be careful to vent the top to prevent steam buildup. Returning the soup to the pot, bring it back to a gentle simmer. Add extra broth here if you desire a thinner consistency, and taste for seasoning, adjusting salt as needed. The fresh spinach really brings a bright, vibrant element that contrasts perfectly with the mellow spices.
Step 5: Serve and Garnish
Your Fresh Spinach Dahl Recipe is now ready to enjoy! Serve it with fluffy basmati or jasmine rice to soak up every bit of the creamy goodness. Don’t forget the garnishes—dollops of plain yogurt add a cooling tang, and pickled red onions or crispy French fried onions offer fun texture and bursts of flavor. Heating the crispy onions before serving will ensure they’re warm and irresistible. For an extra special touch, try dropping small spoonfuls of yogurt onto the surface and swirling them with a toothpick for a beautiful presentation.
How to Serve Fresh Spinach Dahl Recipe
Garnishes
Garnishes can truly elevate your Fresh Spinach Dahl Recipe from delicious to unforgettable. I adore how the creamy plain yogurt cuts through the spices, giving each bite a refreshing contrast. If you like a bit of tangy crunch, pickled red onions add a lovely zing that wakes up your palate. For those craving texture, crispy French fried onions provide an addictive crunch that contrasts perfectly with the smooth dahl.
Side Dishes
Pairing the dahl with fragrant basmati or jasmine rice ensures every spoonful is soaked in its luscious sauce. For a fuller meal, consider serving alongside warm naan bread or roasted vegetables like cauliflower or carrots. A simple cucumber raita or fresh salad also complements the flavors wonderfully, creating a balanced plate that feels both nourishing and satisfying.
Creative Ways to Present
To impress guests or simply make mealtime feel special, try serving the Fresh Spinach Dahl Recipe in individual bowls with artful garnishes. Drop dollops of yogurt and swirl them gently for a marbled effect. Scatter fresh cilantro leaves and a sprinkle of toasted cumin seeds on top for extra aroma and color. You can even serve the dahl over grilled pita or thin crackers as a cozy appetizer. The vibrant green of the spinach makes for a stunning presentation that’s as joyful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Fresh Spinach Dahl Recipe stores beautifully in an airtight container in the refrigerator for up to four days. As the flavors meld overnight, the dahl often tastes even better the next day. Simply give it a good stir before reheating, as thicker lentils can settle. This makes it a perfect option for easy lunches or quick dinners.
Freezing
This dahl freezes wonderfully, making it a great batch-cooking candidate. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water to adjust the texture if needed.
Reheating
Reheat the dahl over medium-low heat on the stovetop, stirring frequently to prevent sticking and ensure even warming. If reheating from frozen, allow it to thaw first. Adding a little broth or water during reheating helps bring back its creamy consistency. Taste and adjust the seasoning with salt or spices as necessary to refresh the flavors.
FAQs
Can I make this Fresh Spinach Dahl Recipe vegan?
Absolutely! Just use vegetable broth and replace the butter with olive oil or coconut oil. The yogurt garnish can be swapped for a dairy-free alternative or omitted entirely.
What if I don’t have fresh spinach on hand?
You can use frozen spinach in a pinch—just thaw and drain it well before adding. The flavor is slightly different but still delicious and nutritious.
How spicy is this dish?
This recipe is mildly spiced, focusing on warm, aromatic spices rather than heat. If you prefer heat, you can easily add chili powder or fresh chopped chilies to taste.
Can I use other lentils besides red lentils?
Red lentils work best for their quick cooking and creamy texture, but you can experiment with yellow or split peas. Just note that cooking times and texture may vary.
Is this Fresh Spinach Dahl Recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free, making this recipe suitable for those with gluten sensitivities.
Final Thoughts
Making this Fresh Spinach Dahl Recipe is like gifting yourself a bowl of comfort, nutrition, and vibrant flavor all at once. It’s effortless to prepare, wonderfully adaptable, and endlessly satisfying. Whether you’re new to dahl or a seasoned fan, this recipe promises to become a beloved staple in your kitchen. So go ahead, dive into the warm aromas and luscious textures, and savor every spoonful of this delightful dish.
Print
Fresh Spinach Dahl Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
This Fresh Spinach Dahl is a vibrant, creamy lentil soup infused with aromatic spices and fresh spinach. Combining red lentils with coconut milk and a blend of garam masala, turmeric, and cumin, it offers a rich, comforting flavor with a smooth texture achieved through blending. Perfect as a hearty meal served alongside rice, this recipe is garnished with yogurt and optional pickled onions and crispy fried onions for added texture and zest.
Ingredients
Base Ingredients
- 1 tablespoon butter (salted)
- 1 tablespoon extra virgin olive oil
- 1 large onion, roughly chopped
- 1 medium shallot, roughly chopped
- 1 large yellow bell pepper, seeded and roughly chopped
Spices and Aromatics
- 2 tablespoons finely grated fresh ginger (or ginger paste)
- 4 medium garlic cloves, minced
- 1½ teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Liquids and Lentils
- 5 cups low sodium chicken or vegetable broth (more if needed)
- 14.5 ounces light coconut milk
- 1 cup red lentils
Seasoning
- 2 teaspoons sugar
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
Greens and Herbs
- 6 ounces fresh spinach leaves
- ½ cup fresh cilantro, roughly chopped and firmly packed
Garnishes (optional)
- Plain yogurt (for garnish)
- Pickled red onions (for garnish, optional)
- Crispy French fried onions (for garnish, optional)
Instructions
- Sauté Vegetables: Heat a medium-large Dutch oven or soup pot over medium heat. Add the butter and olive oil, heating until the butter is bubbly. Add the chopped onion, shallot, and yellow bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened.
- Add Spices and Aromatics: Reduce the heat slightly. Stir in the grated ginger, minced garlic, garam masala, ground coriander, and ground cumin. Cook for 1-2 minutes until the spices are fragrant, ensuring they don’t brown or burn.
- Simmer Lentils: Pour in the low sodium chicken or vegetable broth and light coconut milk. Add the red lentils, sugar, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, allowing the lentils to fully soften and absorb the flavors.
- Blend the Dahl: Add fresh spinach leaves and chopped cilantro to the pot. Using an immersion blender, purée the soup until smooth. If using a regular blender or food processor, blend the soup in batches and vent the top to prevent pressure buildup. Return the soup to the pot and bring it back to a simmer. Add more broth if you prefer a thinner consistency, and adjust seasoning with additional salt if needed.
- Serve and Garnish: Serve the fresh spinach dahl hot with basmati or jasmine rice. Garnish with dollops of plain yogurt and, if desired, pickled red onions and crispy French fried onions. To heat the crispy fried onions, wrap them in paper towels and microwave on high for 30-40 seconds until warm. For a decorative presentation, drop small spoonfuls of yogurt onto the soup and swirl with a toothpick.
Notes
- You can substitute vegetable broth for a vegan option.
- If you prefer a smoother dahl, blend longer or strain for an ultra-silky texture.
- Adjust spice levels by increasing or decreasing garam masala and chili if you like heat.
- Use fresh ginger for best flavor; ginger paste is a convenient alternative.
- This dish stores well in the fridge for up to 3 days; reheat gently on the stovetop, adding broth if thickened.
- Leftover dahl can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
