Red Lentil Dal with Spinach and Cumin

Flavor-Packed Red Lentil Dal with Spinach & Cumin – An Easy, Nourishing Vegan Indian Classic

Red lentil dal is the kind of recipe you turn to when you want something warm, comforting, and deeply satisfying—without spending hours in the kitchen. This version, infused with cumin, turmeric, garlic, and fresh spinach, delivers all the rich, layered flavors of a traditional Indian dal in just 40 minutes. Whether you’re searching for an easy vegan Indian curry or a fiber-rich dinner, this red lentil dal with spinach and cumin checks every box.

Indian Inspiration

This recipe is inspired by the weeknight dals my roommate in college would make—fast, budget-friendly, and packed with flavor from a simple tadka (spice tempering). Red lentils cook quickly and break down into a creamy consistency, making them perfect for busy nights or meal prep. By layering in warming spices, tender spinach, and a burst of lemon at the end, this dal becomes more than just comfort food—it’s a plant-based powerhouse. It’s a dish that proves you don’t need meat or hours of simmering to create something that feels rich and satisfying.

Why You’ll Love It

• One pot, big flavor – Everything comes together quickly and with minimal cleanup.
• High in protein and fiber – Red lentils and spinach make this a satisfying and nutrient-packed meal.
• Naturally vegan and gluten-free – Inclusive for many diets, without sacrificing taste.
• Customizable heat and texture – Make it thick, soupy, spicy, or mild—your call.

Quick Grocery List

For the Dal Base:

• Red lentils
• Water
• Turmeric
• Salt

For the Tadka (Tempered Spices):

• Oil (coconut, avocado, or neutral)
• Cumin seeds
• Onion
• Garlic
• Ginger
• Green chili (optional)
• Tomato
• Ground coriander
• Ground cumin
• Paprika or Kashmiri chili powder
• Salt

For the Greens & Finish:

• Fresh spinach (or baby spinach)
• Lemon
• Fresh cilantro

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment Checklist

• Medium pot or saucepan
• Frying pan or small skillet
• Cutting board and knife
• Grater for ginger
• Ladle or large spoon

Dietary Adjustments

• Vegan: This recipe is naturally vegan.
• Gluten-Free: 100% gluten-free as written.
• Oil-Free: You can dry sauté the spices and use broth instead of oil.

Serving Size
Serves 4

Red Lentil Dal with Spinach and Cumin | Easy Vegan Indian Lentil Curry Recipe

DifficultyEasy

Servings4

Prep time10 minutes

Cook time30 minutes

Total time40 minutes

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Ingredients:

For the Dal Base:

• 1 cup red lentils (masoor dal), rinsed thoroughly
• 3 cups water
• ½ tsp turmeric powder
• ½ tsp salt, (adjust to taste)

For the Tadka (Tempered Spices):

• 1 tbsp oil, (coconut, avocado, or neutral oil)
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, slit, (optional for heat)
• 1 medium tomato, chopped
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp paprika or Kashmiri chili powder, (for color)
• Salt to taste

For the Greens & Finish:

• 2 cups fresh spinach, chopped (or use baby spinach)
• Juice of ½ a lemon
• Fresh cilantro, chopped (for garnish)

Instructions:

• 1

  Cook the Lentils:

  1. In a medium pot, add rinsed red lentils, water, turmeric, and salt.
  2. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes or until lentils are soft and mushy. Stir occasionally and skim foam if needed.
• 2

  Make the Tadka (Spice Infusion):

  1. In a separate pan, heat oil over medium heat.
  2. Add cumin seeds and let them sizzle for 10–15 seconds until aromatic.
  3. Add onions and sauté for 5–6 minutes until golden brown.
  4. Stir in garlic, ginger, and green chili (if using). Sauté for 1–2 minutes.
  5. Add chopped tomato and cook until soft and pulpy, about 3–4 minutes.
  6. Add coriander, ground cumin, and paprika. Cook for another minute to bring out the flavors.
• 3

  Combine and Simmer:

  1. Pour the cooked tadka into the pot of dal.
  2. Stir to combine and simmer on low for another 5 minutes.
  3. Add chopped spinach and cook until wilted, about 2–3 minutes.
• 4

  Finish and Serve:

  1. Stir in lemon juice, taste, and adjust salt if needed.
  2. Garnish with chopped cilantro and serve hot with rice, naan, or as a soup.

Equipment

• Medium pot or saucepan (for cooking lentils)
• Frying pan or small skillet (for tadka)
• Cutting board and knife
• Grater (for ginger)
• Ladle or large spoon

Nutrition

Calories	210
Carbohydrates	28g
Cholesterol	0mg
Fat	6g
Fiber	8g
Protein	11g
Saturated Fat	1g
Sodium	300mg
Sugar	4g
Trans Fat	0g
Unsaturated Fat	5g

General Notes

• Adjust the water quantity based on how thick or soupy you want your dal.
• The green chili adds heat—optional but recommended if you like spice.
• Always rinse red lentils before cooking to reduce bitterness and foam.

Substitutions

• Lentils: You can use yellow split lentils (moong dal) or even green/brown lentils, but cooking times will vary.
• Spinach: Try kale or Swiss chard as sturdy, leafy alternatives.
• Oil: Use ghee (if not vegan) for a richer, buttery flavor.
• Tomatoes: Canned diced tomatoes can be used when fresh tomatoes aren’t in season.

Variations

• Stir in ½ cup of coconut milk at the end for a creamy twist.
• Add chopped carrots, zucchini, or bell peppers with the lentils for a heartier dal.
• Sprinkle in garam masala just before serving for added warmth and complexity.

Let’s Get Cooking

Step 1: Cook the Lentils

• Pro Tip: Rinse the lentils 2–3 times to eliminate impurities and reduce foam.
• Pro Tip: Simmer gently and stir occasionally to prevent sticking at the bottom.
• Pro Tip: If it starts to get too thick, just splash in more water or broth.

Step 2: Make the Tadka

• Pro Tip: Toast cumin seeds until they sizzle and darken slightly—don’t let them burn.
• Pro Tip: Cook onions until deeply golden for a caramelized, sweet base.
• Pro Tip: Add tomatoes only after the garlic and ginger are fragrant to avoid burning.

Step 3: Combine and Simmer

• Pro Tip: Don’t rush this step—the simmer helps all the flavors marry beautifully.
• Pro Tip: Add spinach at the end to preserve its vibrant color and nutrients.
• Pro Tip: A good stir ensures the tadka is fully incorporated into the lentils.

Step 4: Finish and Serve

• Pro Tip: Add lemon juice at the end, not during cooking, to keep it fresh and zesty.
• Pro Tip: Garnish with chopped cilantro for color and a fragrant, herbal lift.
• Pro Tip: Pair with rice, naan, or even quinoa for a complete meal.

Art Of

The magic of dal is all in the tadka. This spice-infused oil or ghee transforms simple lentils into something craveable. Don’t skip this step! Tempering the spices in hot oil releases their essential oils, making the final dish more aromatic and layered. Also, red lentils break down naturally when cooked, so there’s no need for blending. That’s what gives dal its signature texture—smooth, hearty, and comforting. Master these basics, and you’ll never settle for bland lentils again.

Tips and Variations

• Add ½ tsp garam masala or curry powder at the end for extra depth.
• Stir in vegan butter or a splash of coconut cream to make it richer.
• Add crispy tofu cubes or a scoop of cooked rice right into the dal for meal prep bowls.
• Make it a soup: thin it out and serve with a swirl of coconut milk and naan chips.

Nutrition Breakdown (Per Serving)

• Calories: 210 – A balanced, filling meal that won’t weigh you down.
• Carbohydrates: 28g – Red lentils and tomatoes offer a good source of complex carbs.
• Cholesterol: 0mg – 100% plant-based and cholesterol-free.
• Fat: 6g – Comes from healthy oils used in the tadka.
• Fiber: 8g – Excellent for digestion and keeping you full longer.
• Protein: 11g – Red lentils provide all the plant-based protein you need in one bowl.
• Saturated Fat: 1g – Low saturated fat keeps this recipe heart-friendly.
• Sodium: 300mg – Easily adjustable to your taste and dietary needs.
• Sugar: 4g – Mostly from the tomatoes and onion; no added sugar needed.
• Trans Fat: 0g – Naturally free from trans fats.
• Unsaturated Fat: 5g – Mostly from the cooking oil and lentils.

Storing and Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Gently reheat on the stove or microwave with a splash of water or broth to loosen it up.
• Freezing: Freeze for up to 2 months. Let thaw overnight in the fridge and reheat as needed. The texture holds up beautifully!

Frequently Asked Questions (FAQ)

Q: Can I use brown or green lentils instead of red?
A: Yes, but they take longer to cook and the texture will be chunkier, not creamy.

Q: Is this spicy?
A: Mild to medium. Skip the green chili or cayenne if you’re sensitive to heat.

Q: Can I use frozen spinach?
A: Definitely—just thaw and squeeze out the excess water before adding.

Q: What’s the best way to serve this?
A: Over steamed basmati rice, with naan, or even as a thick soup with a squeeze of lemon.

Q: Can I double the recipe?
A: Absolutely—just use a larger pot and adjust the seasoning to taste.

Engage and Share

Tried this red lentil dal with spinach and cumin? I’d love to hear how it turned out! Leave a rating and comment below, or snap a photo and tag it. For more easy vegan southeast asian recipes, try these out!

• Sweet Potato and Coconut Milk Curry
• Aromatic Coconut Curry with Tofu and Cilantro
• Spicy Jackfruit Thai Curry