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Mindful Lentil Spinach Dal

This comforting lentil spinach dal is made by simmering red lentils with warm spices, garlic, and tomatoes until tender, then folding in fresh spinach until just wilted. The dish has a creamy texture with vibrant green leaves and aromatic spices, creating a simple yet soulful meal that encourages mindful cooking and eating.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup red lentils rinsed until water runs clear
  • 2 tbsp oil vegetable, coconut, or ghee
  • 1 tsp cumin seeds toasted until fragrant
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 2 small tomatoes chopped or canned diced
  • 1/2 tsp turmeric ground
  • 1 tsp ground coriander
  • 4 cups water or broth
  • 2 cups fresh spinach roughly chopped
  • 1 squeeze lemon juice of half a lemon

Equipment

  • Medium-sized pot
  • Skillet
  • Wooden spoon
  • Measuring spoons
  • Knife

Method
 

  1. Measure and rinse the red lentils under cold water until the water runs clear, then set aside.
  2. Heat the oil in a skillet over medium heat until it shimmers. Add the cumin seeds and toast until they crackle and release a smoky aroma, about 30 seconds.
  3. Add the chopped onion and minced garlic to the skillet. Cook, stirring frequently, until the onion is golden and fragrant, about 2-3 minutes.
  4. Transfer the toasted spices and aromatics to a medium-sized pot. Add the rinsed lentils, chopped tomatoes, turmeric, and ground coriander. Pour in the water or broth.
  5. Bring the mixture to a boil over high heat, skimming off any foam that rises to the surface. Once bubbling, reduce the heat to low, cover partially, and let simmer gently for 20-25 minutes, stirring occasionally.
  6. Check the lentils—they should be tender and starting to break down, with a creamy consistency. If needed, add a splash more water and continue simmering for a few more minutes.
  7. Stir in the chopped fresh spinach and cook for another 2-3 minutes until wilted and vibrant green. Season with salt to taste.
  8. Remove the pot from heat and squeeze in the juice of half a lemon. Stir well to brighten the flavors and release a fresh aroma.
  9. Let the dal sit for 5 minutes off the heat, allowing the flavors to meld and the texture to thicken slightly.
  10. Serve the warm, creamy lentil spinach dal in bowls, garnished with a drizzle of oil or herbs if desired. Enjoy its comforting, mindful presence.