Red lentil & spinach dal
Red lentils soften into a comforting bowl with coconut milk and mild curry spices. Stir near the end and add water as needed to keep the texture spoonable.
35 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil in a saucepan and soften onion for 5 minutes. Stir in curry powder for 30 seconds.
- 02
Step 2
Add lentils, water, coconut milk, tomatoes and salt. Simmer gently, partly covered, for 18–22 minutes until lentils break down; stir regularly.
- 03
Step 3
Add spinach for 2 minutes. If too thick, loosen with hot water a little at a time and taste before serving.
Make it your own.
- Red lentils thicken as they cool, so leave the dal slightly looser than your final preference.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
