Lentil and Spinach Daal

A very Delicious Indian dish let alone the benefits of spinach and lentils.  A perfect treat for gourmands.

Lentil and Spinach Daal

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 2


  • 1 onion
  • 1 red chili or pinch of dried flakes
  • 1 tbsp oil
  • 2 tsp cumin or turmeric, or a tsp each if you have them
  • 100 g red split lentils
  • 1 chicken stock cube
  • 200 ml water
  • 200 ml natural yogurt
  • 130 g spinach, chopped
  • 1 tbsp lemon juice
  • Coriander, parsley or mint, to serve


  1. Add the oil to a skillet and set over medium heat.
  2. Add the finely chopped onions and chili and add the pan. Add for 4-5 minutes, stirring frequently. Stir in the spices and crumbled stock cube and cook for another 2-3 minutes, over low heat, until the onions are tender.
  3. Rinse the lentils, add to the pan and saute for 2-3 minutes until the edges are lightly toasted.
  4. Pour in ½ cup water (100 ml) and cook until absorbed.
  5. Add the spinach and the remaining water and cook until the lentils are tender.
  6. Finally, add the yogurt, give a stir and remove from the heat. Serve garnished with fresh herbs and drizzled with little lemon juice.
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