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Hearty Lentil Spinach Dhal is not just a dish; it's a warm embrace on a plate. This comforting, nutritious meal features a rich blend of lentils, spinach, and a medley of spices, making it a staple in many households, particularly in South Asian cuisine. Dhal, which refers to both the ingredient—lentils—and the dish itself, holds immense significance in culinary traditions across India, Pakistan, and Bangladesh. It is a dish often associated with family gatherings, celebrations, and everyday nourishment, reflecting the heart of home-cooked meals.

Hearty Lentil Spinach Dhal

Discover the warmth and nutrition of Hearty Lentil Spinach Dhal, a beloved dish rooted in South Asian cuisine. This comforting meal combines tender lentils, vibrant spinach, and aromatic spices, creating a nourishing experience perfect for family gatherings or cozy nights in. Packed with protein and fiber, this dhal is not only delicious but also incredibly versatile. Learn simple preparation techniques and cooking methods to bring this delightful dish to your table. Embrace tradition while adding your unique twist!
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Ingredients
  

1 cup red lentils, rinsed

4 cups vegetable broth

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

2 medium tomatoes, diced

2 cups fresh spinach, roughly chopped

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon coriander powder

1 tablespoon olive oil or ghee

Salt, to taste

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Then, add chopped onions, stirring until they become translucent (about 5-6 minutes).

    Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Sauté for another 2-3 minutes until the mixture is fragrant.

      Incorporate Tomatoes and Spices: Add the diced tomatoes, turmeric, garam masala, and coriander powder. Cook for about 5 minutes until the tomatoes soften and the spices are well incorporated.

        Cook the Lentils: Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the lentils are tender and the mixture thickens. Stir occasionally to prevent sticking.

          Add Spinach: Stir in the chopped spinach and cook for an additional 5 minutes until the spinach wilts and is tender. Season with salt to taste.

            Finish and Serve: Remove from heat and let the dhal sit for a few minutes to thicken further. Serve hot, garnished with fresh cilantro and lemon wedges on the side for a zesty kick.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4-6