This vegan red lentil dal with coconut milk and spinach is comfort food at its best! This satisfying one-pot dish is super creamy, great to make ahead, and freezer-friendl. Enjoyed with a bowl of rice and fluffy naan it’s an all-time favorite!
1.5cupsred lentils, see note(1.5 cups equals 300 g)
1tablespoongaram masala
2teaspoonsground coriander
2teaspoonsground cumin
2teaspoonschili powder (spice-blend)
½teaspooncayenne(optional, for some heat)
1medium yellow onion, finely chopped
3clovesgarlic, finely minced
2-inch(5 cm) thumb fresh ginger, finely minced
1tablespoonvegetable oil
4tablespoonstomato paste(4 tablespoons = 60 g)
1(14 oz/400 g) can diced tomatoes
1teaspoonsalt
1(14 oz/400 ml) can coconut milk
1cupbaby spinach, rinsed
For serving:
Basmati rice and naan
Instructions
Pick over lentils to make sure there are no stones and debris (explained above), then rinse thoroughly.
Stir together garam masala, coriander, cumin, chili powder, and cayenne if using, in a mug or small bowl.
Heat 1 tablespoon oil in a skillet or large saucepan and cook the onions over medium-high heat for 5 minutes until golden, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 1 minute.
Stir in spices, then tomato paste, diced tomatoes, and salt. Add coconut milk, 1.5 cups (360 ml) water, and lentils. Stir.
Bring to a boil, then let the lentils simmer, covered, until soft, about 20-25 minutes. Stir occasionally and check, especially towards the end of the cooking time, to ensure there is enough liquid left. Add some water as needed. At the end of the cooking time, the dal should be creamy. Taste and add additional salt if needed.
Turn off stove and stir in spinach. Serve dal with rice and naan.
Notes
Red lentils: I use whole lentils in this recipe with a cook time that is typically around 20 minutes. You can also use split red lentils, which usually cook faster. Check package instructions for cooking time.Make ahead: The dal keeps well in a sealed container in the refrigerator for several days. Reheat in the microwave or in a pan, adding more water to loosen it if needed.Dal as bread spread: The dal firms up when stored in the refrigerator. Straight out of the fridge, this dal makes for a perfect bread spread. Think crusty ciabatta bread or a slice of sourdough, topped with this red lentil spread. Heavenly!Freezing instructions: Once cool, the dal can be frozen - in portions or as one batch - in a container or freezer bags. Defrost completely, ideally overnight in the fridge, before reheating in a pan over low heat, adding more water to loosen if needed.