Fresh Spinach Dahl
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
225 kcal
-
Course
Main Course, Soup
-
Cuisine
Indian
Fresh Spinach Dahl
Report
Vibrantly healthy, this easy Fresh Spinach Dahl could win a culinary beauty contest! We love that it's chocked full of veggies and it's as delicious as it is pretty!
Share:
Ingredients
- 1 tablespoon butter I use salted
- 1 tablespoon extra virgin olive oil
- 1 large onion roughly chopped
- 1 medium shallot roughly chopped
- 1 large yellow bell pepper seeded and roughly chopped
- 2 tablespoons ginger or ginger paste, finely grated fresh
- 4 medium garlic cloves
- 1½ teaspoons garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 5 cups chicken broth maybe more, low sodium or vegetable broth
- 14.5 ounces coconut milk I use light coconut milk, light
- 1 cup red lentils
- 2 teaspoons sugar
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 6 ounces spinach fresh leaves
- ½ cup cilantro roughly chopped and firmly packed, fresh
- PLAIN yogurt for garnish
- red onion for garnish, if desired, pickled
- fried onions for garnish, if desired, crispy, French style
Instructions
- Heat a medium-large Dutch oven or soup pot over medium heat. Add the oil and butter and heat until the butter is bubbly. Add the onion, shallots and bell pepper. Cook for 4-5 minutes until the veggies have softened.
- Lower the heat a bit and add the ginger, garlic, garam masala, coriander and cumin. Stir to combine then cook for 1-2 minutes until very fragrant.
- Add the chicken broth, coconut milk, red lentils, sugar and salt.
- Bring the mixture to a boil then reduce the heat to a steady simmer. Cook for 20 minutes uncovered.
- Add the spinach and cilantro. Using an immersion blender, blitz to a purée with a hand blender or use a regular blender or food processor. If using a regular blender, make sure to vent the top to prevent pressure build-up.
- Return to the pan, if you used a regular blender or food processor, and bring the soup back to a simmer. If you prefer the soup a little thinner, add a bit more broth. Taste and season with more salt, if needed Serve with basmati or jasmine rice and garnish as desired .
- If using the crispy French fried onion rings, wrap the desired amount in several thicknesses of paper toweling and heat on high power in the microwave for 30-40 seconds until nice and hot.
- I like to drop small spoonfuls of yogurt onto the soup and swirl each one with a toothpick for a pretty presentation.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
22g
(7%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
4mg
(1%)
Sodium
513mg
(21%)
Potassium
578mg
(12%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
2165IU
(43%)
Vitamin C
52mg
(58%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 513mg | 21% |
| Potassium | 578mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 2165IU | 43% |
| Vitamin C | 52mg | 58% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
Other Recipes
You'll Also Love
