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Red Lentil Spinach Dal
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried red lentils, rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 4 cups vegetable broth
  • 4 cups fresh spinach, roughly chopped
  • 1/2 teaspoon salt
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Add the rinsed red lentils, diced onion, minced garlic, minced ginger, cumin, turmeric, curry powder, vegetable broth, and salt to the Instant Pot and stir to combine.
  • Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
  • Quick release the pressure once the timer ends, then open the lid and stir in the spinach until it wilts.
  • Stir in the lemon juice, taste for salt, and ladle into bowls. Top each serving with the chopped cilantro.

Notes

If the dal thickens too much after sitting, stir in a splash of warm broth before serving. The spinach only needs a minute or two in the hot soup, so add it right before you plan to eat. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.
Course: Soup
Cuisine: Indian
Equipment: Instant Pot, Cutting Board, Knife