Palek Dahl (Spinach Lentils)
A flavorful and healthy lentil dish with spinach, packed with protein and nutrients.
Equipment
- 1 Large pot or Dutch oven
- 1 Sauté pan
Ingredients
Lentils
- 1 cup red lentils rinsed
Spinach
- 10 oz fresh spinach washed and chopped
Aromatics
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
Spices
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 0.5 tsp coriander powder
- 0.25 tsp chili powder optional
Other
- 4 cups vegetable broth
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, sauté the chopped onion over medium heat until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the turmeric powder, cumin powder, coriander powder, and chili powder (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
- Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.
- Stir in the lemon juice and season with salt and pepper to taste. Serve hot.
Notes
Serve with rice or naan bread for a complete meal.