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Palek Dahl (Spinach Lentil Stew)

A nutritious and flavorful Indian lentil stew made with spinach and spices. This Palek Dahl is packed with protein and fiber, making it a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Servings 6 servings
Calories 250 kcal

Equipment

  • 1 Large pot or Dutch oven For cooking the dahl.
  • 1 Skillet For tempering spices.

Ingredients
  

Lentils

  • 1 cup red lentils rinsed
  • 4 cups vegetable broth low sodium

Aromatics

  • 1 tbsp coconut oil
  • 1 medium onion yellow or white
  • 2 cloves garlic
  • 1 inch ginger fresh

Spices

  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 0.5 tsp coriander powder
  • 0.25 tsp red pepper flakes optional

Greens

  • 5 oz spinach fresh

Finishing Touches

  • 1 tbsp lemon juice fresh
  • Salt and pepper
  • fresh cilantro for garnish

Instructions
 

  • In a large pot, combine the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are soft and have absorbed most of the liquid.
    1 cup red lentils, 4 cups vegetable broth
  • While the lentils are cooking, heat the coconut oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
    1 tbsp coconut oil, 1 medium onion, 2 cloves garlic
  • Stir in the turmeric powder, cumin powder, coriander powder, and red pepper flakes (if using) into the skillet. Cook for about 30 seconds, stirring constantly, until fragrant.
    1 inch ginger, 1 tsp turmeric powder, 1 tsp cumin powder
  • Pour the spiced mixture into the pot with the cooked lentils. Stir well to combine. Add the chopped spinach and cook until it wilts, about 5 minutes.
    0.5 tsp coriander powder
  • Stir in the lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro, if desired.
    0.25 tsp red pepper flakes, 5 oz spinach

Notes

For a creamier dahl, use coconut milk instead of vegetable broth.
Adjust the amount of red pepper flakes to your preferred spice level.
Serve with brown rice or naan bread for a complete meal.