Red Lentil and Spinach Dahl

Flavorful and comforting, this easy to prepare Dahl is a fabulous, healthy Whole Foods Plant-based entree.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 servings


  • Large pot
  • Grater


  • 2 cups red lentils sorted and rinsed
  • 1 medium yellow onion finely chopped
  • 1 teaspoon whole cumin seeds
  • ½ tsp ground turmeric
  • 3 cloves garlic minced
  • 1 tbsp peel and grated fresh ginger
  • 1 tsp salt
  • ½ tsp black pepper
  • ¾ cup carrots diced small
  • 1 tsp lemon zest
  • cups water
  • 3 tbs freshly squeezed lemon juice
  • 4 handfulls baby spinach chopped
  • chopped fresh cilantro or parsley optional, for garnish
  • dried red chili flakes optional


  • Heat a large pot over medium-high heat.
  • Add ¼ cup of water and saute the onions for about 5 minutes until softened adding more water if necessary.
  • Stir in cumin, turmeric, garlic and ginger and cook for about 1 minute. Stir continuously to toast, but not burn, the spices.
  • Add the carrots, lentils, zest, salt, pepper and water. Bring to a boil, then cover the pot and turn the heat down to summer.
  • Cook for 15 minutes, stirring occasionally, until the lentils have softened. Depending on your lentils, you may need to simmer for a shorter or longer time.
  • Once softened, stir in the lemon juice and spinach. The heat of the Dahl will wilt the spinach.
  • Ladle into bowls and garnish with chopped cilantro or parsley and dried red chili flakes, if desired. Serve with a side of brown rice or coconut brown rice.
  • Enjoy!
Keyword vegan, whole foods plant based
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