Creamy brown lentil and potato dahl with spinach
December 29, 2025
Creamy brown lentil and potato dahl with spinach, ginger and warm spices
Serves:4 servings
Time:~45–50 minutes
This potato and spinach dahl is a recipe I know I’ll come back to often. Hearty from the lentils and potatoes, yet not overly heavy, the dahl is based on tinned tomatoes, with just a couple of tablespoons of coconut milk stirred in at the end for extra creaminess. The chunks of potato add structure while also thickening the sauce as they cook, and the spinach and lemon keep the stew feeling fresh.
Ingredients
Base
- 1½ tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely chopped (optional)
- 1 tbsp fresh ginger, finely grated
Spices
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½–1 tsp chilli powder (to taste)
Lentils & Vegetables
- 200 g (1 cup) dried brown lentils, rinsed
- 2 medium potatoes (about 325 g total), peeled and cut into 2 cm cubes
- 150–200 g spinach, (about 3–4 large handfuls)
Tomato & Liquid
- 1 × 400 g (15 oz) can whole plum tomatoes, crushed
- 900 ml–1 litre (3¾–4 cups) water or vegetable stock
To Finish
- 1 tsp garam masala
- 1–2 tbsp coconut milk (optional)
- Juice of ½ lemon
- Salt, to taste, depending on use of stock or water
- Fresh coriander, finely chopped
Instructions
1. Cook the onion
- Heat olive oil in a medium saucepan or Dutch oven. (I used a pan but a pot would be better)
- Add the onion with a pinch of salt and cook for 10–12 minutes, stirring occasionally, until soft and lightly golden. Reduce heat slightly while it cooks so it doesn't brown too much .
2. Add aromatics
- Stir in the garlic and ginger. Cook for 1 minute, until fragrant.
3. Bloom the spices
- Add cumin, coriander, turmeric, and chilli powder.
- Stir constantly for 30–40 seconds, just until fragrant.
4. Simmer
- Add the lentils, potatoes, crushed plum tomatoes, and water/stock.
- Bring to a boil, then reduce to a gentle medium-low simmer (about 4 on induction).
- Cook uncovered for 35–40 minutes, stirring occasionally.
- As it reduces, add water if needed to keep everything submerged.
5. Finish cooking the potatoes (if needed)
- If potatoes need a little more time, cover for 5–10 minutes, then uncover again to thicken.
6. Add the spinach
- Stir in the spinach and cook for 2–3 minutes, until wilted or heated through.
7. Season & finish
- Season well with salt if using water instead of stock.
- Stir in the garam masala, coconut milk , lemon juice, and most of the coriander.
- Simmer for 2 minutes, then remove from heat.
Serving Suggestions
- •Serve with basmati or brown rice, or warm flatbread for dipping into the dahl.
- •Serve with a cooling side, such as a cucumber yogurt sauce (raita) or a tomato salad.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days. The flavours deepen as it sits, so it makes great leftovers.
- •Freezer: Freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the stove.
- •Reheating: Reheat over low–medium heat, adding a splash of water or stock to loosen if needed.
Variations & Substitutions
- •Lentils: Brown or green lentils work best here. Puy lentils would also work great, though they have a slightly firmer texture.
- •Potatoes: Swap for sweet potato, butternut squash, or cauliflower florets (add cauliflower later so it doesn’t overcook).
- •Greens: Replace spinach with kale, chard, or frozen spinach (squeeze out excess liquid).
- •Heat: Adjust chilli powder to taste, or add a pinch of chilli flakes at the end.
- •No fresh ginger/garlic: Use ½ tsp ground ginger or garlic powder if needed (add with the spices).
Enjoy!
This potato and spinach dahl is a recipe I know I’ll come back to often. Hearty from the lentils and potatoes, yet not overly heavy, the dahl is based on tinned tomatoes, with just a couple of tablespoons of coconut milk stirred in at the end for extra creaminess. The chunks of potato add structure while also thickening the sauce as they cook, and the spinach and lemon keep the stew feeling fresh.
Ingredients
Base
- 1½ tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely chopped (optional)
- 1 tbsp fresh ginger, finely grated
Spices
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½–1 tsp chilli powder (to taste)
Lentils & Vegetables
- 200 g (1 cup) dried brown lentils, rinsed
- 2 medium potatoes (about 325 g total), peeled and cut into 2 cm cubes
- 150–200 g spinach, (about 3–4 large handfuls)
Tomato & Liquid
- 1 × 400 g (15 oz) can whole plum tomatoes, crushed
- 900 ml–1 litre (3¾–4 cups) water or vegetable stock
To Finish
- 1 tsp garam masala
- 1–2 tbsp coconut milk (optional)
- Juice of ½ lemon
- Salt, to taste, depending on use of stock or water
- Fresh coriander, finely chopped
Instructions
1. Cook the onion
- Heat olive oil in a medium saucepan or Dutch oven. (I used a pan but a pot would be better)
- Add the onion with a pinch of salt and cook for 10–12 minutes, stirring occasionally, until soft and lightly golden. Reduce heat slightly while it cooks so it doesn't brown too much .
2. Add aromatics
- Stir in the garlic and ginger. Cook for 1 minute, until fragrant.
3. Bloom the spices
- Add cumin, coriander, turmeric, and chilli powder.
- Stir constantly for 30–40 seconds, just until fragrant.
4. Simmer
- Add the lentils, potatoes, crushed plum tomatoes, and water/stock.
- Bring to a boil, then reduce to a gentle medium-low simmer (about 4 on induction).
- Cook uncovered for 35–40 minutes, stirring occasionally.
- As it reduces, add water if needed to keep everything submerged.
5. Finish cooking the potatoes (if needed)
- If potatoes need a little more time, cover for 5–10 minutes, then uncover again to thicken.
6. Add the spinach
- Stir in the spinach and cook for 2–3 minutes, until wilted or heated through.
7. Season & finish
- Season well with salt if using water instead of stock.
- Stir in the garam masala, coconut milk , lemon juice, and most of the coriander.
- Simmer for 2 minutes, then remove from heat.
Serving Suggestions
- •Serve with basmati or brown rice, or warm flatbread for dipping into the dahl.
- •Serve with a cooling side, such as a cucumber yogurt sauce (raita) or a tomato salad.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days. The flavours deepen as it sits, so it makes great leftovers.
- •Freezer: Freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the stove.
- •Reheating: Reheat over low–medium heat, adding a splash of water or stock to loosen if needed.
Variations & Substitutions
- •Lentils: Brown or green lentils work best here. Puy lentils would also work great, though they have a slightly firmer texture.
- •Potatoes: Swap for sweet potato, butternut squash, or cauliflower florets (add cauliflower later so it doesn’t overcook).
- •Greens: Replace spinach with kale, chard, or frozen spinach (squeeze out excess liquid).
- •Heat: Adjust chilli powder to taste, or add a pinch of chilli flakes at the end.
- •No fresh ginger/garlic: Use ½ tsp ground ginger or garlic powder if needed (add with the spices).
Enjoy!
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