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

Scale

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)

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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.