Spinach and red lentil dhal

Super cheap and simple to make, this one-pot wonder is immensely satisfying on a cold winter’s night and packs in a serious amount of plant-based protein and fibre.

I’ll confess that I’m not usually a big lentil eater, but this is one of those vegan recipes that I keep coming back to time and time again. It’s like a cross between a warm, comforting bowl of soup and a gently spiced curry that lives on your palate for the rest of the day.

I won’t pretend that my version of a dhal is traditional, but using a simple curry powder saves you buying a load of individual spices that you may never use again.

After 15 minutes of actual cooking, you can then leave it to do its thing until the lentils and frozen spinach have broken down and created the most delicious Indian spiced gravy.

Serve it alongside a couple of naan breads, a mountain of rice, and some mango chutney and I promise that you won’t miss any meat.

How To Make My Spinach And Red Lentil Dhal

• Chef Catling’s recipe notes
• Recipe: Spinach and red lentil dhal
• Serving suggestions
• Frequently asked questions

Tips & Notes To Know

• Check your spices: Nothing lasts forever and it doesn’t take much for whole or ground spices to lose their potency. Dab a little on your finger and if it tastes flat and smells faint, it’s time to toss and restock.
• Shop smart: Keep your packet of fresh spinach for salads, pestos and wraps and grab yourself a bag of frozen spinach pucks instead. The same quantity will cost about four times as much if you’re buying it fresh.
• Nail the consistency: Lentils expand and absorb a lot of water, but a dhal can be as thin as soup, or as thick as porridge depending on personal preference. For an ultra-creamy texture, you can even use a hand blender to partially or fully blitz.

Spinach and red lentil dhal

Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins

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Ingredients

300g red split lentils
1 tbsp vegetable oil
1 large brown onion, finely diced
1/2 tsp yellow mustard seeds
4 garlic cloves, crushed
1 thumb size piece of fresh root ginger, finely chopped
2 red chillis, skin pricked 3 times
1 tsp ground turmeric
1 tbsp tikka curry powder
900ml vegetable stock
8 frozen spinach pucks, thawed and squeezed dry

Instructions

Step 1
Rinse the red lentils under cold running water, drain and set aside.

Step 2
Heat the vegetable oil in a non-stick pan or crockpot over a medium heat and add the mustard seeds. Once they begin to pop, add the onion and sauté for 10 minutes or until soft and translucent.

Step 3
Add the garlic, ginger and whole red chilli and stir-fry for 2 minutes, adding a splash of water if they start to catch.

Step 4
Stir in the turmeric and tikka curry powder, then add the red split lentils and pour in the vegetable stock. Bring to the boil, then turn down to a simmer.

Step 5
Cook gently for 25-30 minutes, stirring occasionally and skimming the froth from the top. The lentils should be soft and a thick, soupy consistency. If you prefer a thicker dhal, remove the lid and cook for longer.

Step 6
Stir in the spinach for the last 5 minutes to break down, then season to taste and remove the dhal from the heat. Divide between bowls and eat immediately with your choice of accompaniments. 

Serving Suggestions

• Garlic and coriander naan breads
• Rotis or parathas
• Onion bhajis
• Coconut, basmati or pilau rice.

Frequently Asked Questions

What Should I Do With My Leftover Dhal?

Store in the fridge for up to 4 days and reheat gently on the hob with a splash of water to loosen.

If you’re not going to eat it before then, you can freeze the dhal in an airtight container for up to 3 months. Just thaw in the fridge overnight before use.

Are All Lentils The Same?

The texture, price and cooking times vary dramatically. I prefer led lentils because they cook the quickest, plus they don’t need to be soaked before use.