Creamy Vegan Lentil Dal with Coconut Milk and Spinach

By Culiora

A rich, warming lentil stew made with red lentils, coconut milk, ginger, and fresh baby spinach. Toasted spices impart incredible depth, while coconut milk mellows the heat into a velvety, comforting finish.

• Servings: 4
• Prep time: 15 min
• Cook time: 25 min
• Total time: 40 min

Ingredients

• 300 g dried red lentils, rinsed
• 1 pcs yellow onion, finely chopped
• 3 clove garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated (approx. 2 tbsp)
• 1 pcs red chile, seeded and finely chopped
• 2 tbsp rapeseed oil or coconut oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tbsp tomato paste
• 400 g crushed tomatoes (1 can)
• 400 ml creamy coconut milk (1 can)
• 5 dl vegetable broth
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 70 g fresh baby spinach
• 1 tbsp freshly squeezed lime juice
• 1/2 dl fresh cilantro, roughly chopped

Instructions

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Sauté the finely chopped onion for 5–6 minutes until soft and translucent, without letting it take on too much color.
2. Add the garlic, ginger, and finely chopped red chile. Cook, stirring constantly, for about 1 minute until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric, and garam masala. Let the spices toast in the oil for about 30 seconds, stirring continuously to bloom their flavors.
4. Stir in the tomato paste and cook for 1 minute. Add the rinsed red lentils, crushed tomatoes, coconut milk, and vegetable broth. Stir thoroughly to ensure nothing sticks to the bottom.
5. Bring to a boil, then reduce the heat to low, cover, and let simmer gently for 18–20 minutes. Stir occasionally to prevent the lentils from sticking, until completely tender and the dal is thick and creamy.
6. Remove the pan from the heat. Fold in the fresh baby spinach and stir until just wilted from the residual heat.
7. Season to taste with salt, freshly ground black pepper, and freshly squeezed lime juice. Garnish with chopped fresh cilantro and serve immediately.