Go Back
Indian Spiced Lentil and Spinach Dal
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 4 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro and lemon wedges for serving

Instructions
 

  • Add the rinsed lentils, chopped onion, minced garlic, minced ginger, cumin, turmeric, garam masala, cayenne, diced tomatoes, and vegetable broth to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the lentils are soft and the mixture has thickened.
  • Stir in the fresh spinach and let it cook for another 10 minutes until wilted. Taste and add salt and black pepper as needed.
  • Serve hot with fresh cilantro and lemon wedges on the side.

Notes

For a thicker consistency, mash some of the lentils with the back of a spoon before adding the spinach. Leftovers keep well in the fridge for up to four days and reheat smoothly with a splash of broth or water. If you prefer milder flavor, reduce the cayenne to a pinch or omit it.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Cutting Board, Knife