Indian Red Lentil and Spinach Dal Stew
Equipment
- Slow Cooker
Ingredients
- 1 cup dried red lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes with juices
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ teaspoon chili powder
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the rinsed red lentils, diced onion, minced garlic, grated ginger, and diced tomatoes with their juices into the slow cooker.
- Add the vegetable broth, cumin, turmeric, garam masala, chili powder, salt, and black pepper. Stir once to combine.
- Cover and cook on low for 6 to 7 hours until the lentils are soft and the stew has thickened.
- Stir in the chopped spinach during the last 15 minutes of cooking so it wilts but stays bright green.
- Taste and adjust salt or pepper if needed before serving.
Notes
If the stew thickens too much after freezing, add a splash of broth when reheating. Frozen spinach can be used in place of fresh, but add it straight from the freezer in the final 15 minutes. For a milder flavor, reduce the chili powder by half before cooking.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker
Cuisine: Indian
Equipment: Slow Cooker