Is there anything more satisfying than cozying up with a hot bowl of delicious soup on a cold night? Well, maybe there is, but eating this Spiced Red Lentil Dal is a pretty good contender for a top spot nonetheless. It’s creamy, spicy, and full of lentil-y goodness. I find it just perfect for the colder season.
The Spiced Red Lentil Dal has so many things that are good for you: legumes, spices, garlic, ginger, and fresh veggies. Adding spinach boosts the nutritious value of this soup even more. With this recipe, you can eat healthy and tasty. It’s so good, if you’re anything like me, you’ll be going back for seconds and still find yourself eating cold left-overs straight from the pot later on.
The Spiced Red Lentil Dal is ready in about half an hour, which makes it a great weeknight go-to. And while it’s simmering away on the stove, you can feed your cat, watch animal fail videos on your phone, or sip some hot chocolate while listening to Harry Potter.
This Dal is great on its own, but of course, you can never go wrong with a side of chapati, naan bread, or papadam. Or just some toasted slices of plain old wholemeal bread.
Spiced Red Lentil Dal
- 1 tablespoon coconut oil
- 1 shallot or regular onion, finely diced
- 1 red chili, sliced thinly or finely diced
- 3 cm piece of fresh ginger, minced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved or quartered
- 2 teaspoons cumin
- 1 teaspoon coriander
- 3/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1/8 teaspoon cardamom
- 1 teaspoon salt
- freshly ground pepper to taste
- 1 cup red lentils, rinsed
- 1 14 oz. can diced or whole tomatoes with their juices
- 4 cups vegetable broth
- 1/3 cup coconut milk
- 200 g chopped spinach, frozen
- 1 tablespoon freshly squeezed lemon juice
- In a fairly big pan, heat the oil. Add the diced onion when the oil has warmed up. Leave on low to medium heat for about 5 minutes, stirring often. Add chili, ginger, and garlic and let simmer for a few minutes more.
- Add the rinsed lentils and cherry tomatoes along with the spices, salt, and pepper. Let simmer for another 30 seconds or so.
- Add the vegetable broth and tomatoes with their juices. Bring to a boil. Once it’s boiling, lower the heat to low and cover the pot. Let simmer for about 20 minutes, or until the lentils are tender.
- Add the coconut milk and frozen spinach along with the fresh lemon juice.
- Taste for salt.