Creamy Spinach Dahl
November 30, 2025
Easy red lentil spinach dahl, ready in under 30 minutes.
Serves:2-3
Time:25–30 minutes
Easy and delicious spinach dahl. High in fibre and protein from the red lentils, with coconut milk making the dish creamy and adding healthy fats. With turmeric and other spices giving the dish depth, while fresh ginger and lemon add freshness, making it nicely balanced. Ready in under 30 minutes, perfect for a healthy and comforting vegetarian dinner.
Ingredients
Base
- 1 tbsp olive oil or coconut oil
- 1 small yellow onion, finely chopped
- 1 tbsp freshly grated ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ chili flakes
- 2 tbsp tomato paste
- ½ tsp salt, or to taste
Lentils
- 200 g (1 cup) red lentils, rinsed
- 450–500 ml (2 cups) water or vegetable stock (use about ¾ tsp Marigold bouillon powder, check your packaging)
- 200 ml (½ can) coconut milk
Spinach
- 120–150 g fresh spinach, roughly chopped
Finish
- Juice of ½ a lemon
- Black pepper
Instructions
1. Sauté the aromatics
- Heat oil in a pot over medium heat. Add onion and cook for 5 minutes until soft. Add ginger, cook for 1 minute.
2. Add the spices
- Add cumin, turmeric, coriander, and chili flakes. Stir for 30 seconds to toast them. Add tomato paste and salt and cook for another minute.
3. Add lentils
- Add rinsed lentils, water (or stock), and bring to a high simmer (4 on induction). Cook uncovered for 12–15 minutes, stirring occasionally, until the lentils soften.
4. Add coconut milk and spinach
- Stir in the coconut milk and chopped spinach. Simmer 5 minutes more until creamy.
5. Finish
- Stir in lemon juice and black pepper.
- Taste and adjust salt, lemon, and chili.
Serving Suggestions
- •I served the dahl with warm warm flatbread from my Healthy Yogurt Flatbread recipe, along with a side of wholegrain rice. You can also serve it with crispy tofu on top for extra protein.
Storage & Meal Prep
- •Fridge: Keeps well for 4–5 days in an airtight container. The flavours get even better the next day.
- •Freezer: Freeze for up to 2 months. Store in individual portions for easy meals.
- •Reheating: Warm gently on the stove with a splash of water to loosen the texture. You can also reheat in the microwave.
- •Spinach: If using fresh spinach, add it after reheating so it keeps its colour.
Variations & Substitutions
- •More protein: Add crispy tofu or chickpeas on top.
- •Spice level: Adjust the chilli flakes to your taste or add fresh chilli for more heat.
- •Lemon: Swap lemon juice for lime for a slightly sharper finish.
- •Spinach: Use frozen spinach if you don't have fresh, no need to thaw, just stir it in.
- •Richer flavour: Add 1–2 tsp tomato paste more, or a pinch of garam masala at the end.
Enjoy!
Easy and delicious spinach dahl. High in fibre and protein from the red lentils, with coconut milk making the dish creamy and adding healthy fats. With turmeric and other spices giving the dish depth, while fresh ginger and lemon add freshness, making it nicely balanced. Ready in under 30 minutes, perfect for a healthy and comforting vegetarian dinner.
Ingredients
Base
- 1 tbsp olive oil or coconut oil
- 1 small yellow onion, finely chopped
- 1 tbsp freshly grated ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ chili flakes
- 2 tbsp tomato paste
- ½ tsp salt, or to taste
Lentils
- 200 g (1 cup) red lentils, rinsed
- 450–500 ml (2 cups) water or vegetable stock (use about ¾ tsp Marigold bouillon powder, check your packaging)
- 200 ml (½ can) coconut milk
Spinach
- 120–150 g fresh spinach, roughly chopped
Finish
- Juice of ½ a lemon
- Black pepper
Instructions
1. Sauté the aromatics
- Heat oil in a pot over medium heat. Add onion and cook for 5 minutes until soft. Add ginger, cook for 1 minute.
2. Add the spices
- Add cumin, turmeric, coriander, and chili flakes. Stir for 30 seconds to toast them. Add tomato paste and salt and cook for another minute.
3. Add lentils
- Add rinsed lentils, water (or stock), and bring to a high simmer (4 on induction). Cook uncovered for 12–15 minutes, stirring occasionally, until the lentils soften.
4. Add coconut milk and spinach
- Stir in the coconut milk and chopped spinach. Simmer 5 minutes more until creamy.
5. Finish
- Stir in lemon juice and black pepper.
- Taste and adjust salt, lemon, and chili.
Serving Suggestions
- •I served the dahl with warm warm flatbread from my Healthy Yogurt Flatbread recipe, along with a side of wholegrain rice. You can also serve it with crispy tofu on top for extra protein.
Storage & Meal Prep
- •Fridge: Keeps well for 4–5 days in an airtight container. The flavours get even better the next day.
- •Freezer: Freeze for up to 2 months. Store in individual portions for easy meals.
- •Reheating: Warm gently on the stove with a splash of water to loosen the texture. You can also reheat in the microwave.
- •Spinach: If using fresh spinach, add it after reheating so it keeps its colour.
Variations & Substitutions
- •More protein: Add crispy tofu or chickpeas on top.
- •Spice level: Adjust the chilli flakes to your taste or add fresh chilli for more heat.
- •Lemon: Swap lemon juice for lime for a slightly sharper finish.
- •Spinach: Use frozen spinach if you don't have fresh, no need to thaw, just stir it in.
- •Richer flavour: Add 1–2 tsp tomato paste more, or a pinch of garam masala at the end.
Enjoy!
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