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Green Lentil Daal with Spinach
- 1 onion; medium dice
- 2 bell peppers; medium dice
- 4 cloves fresh garlic; minced
- 2 Tbsp. fresh ginger; peeled and grated or minced
- 2 tsp. cumin
- 2 tsp. coriander
- 2 tsp. cardamom
- 2 tsp. turmeric
- 4 cups green lentils
- 6 cups homemade vegetable stock
- 1 pkg. frozen spinach; or 1 lb fresh spinach
- ¼ bunch fresh cilantro; washed, dried, and chopped
- Lemon juice; as needed
- Vegetable oil; as needed
- Salt and pepper; to taste
This classic Indian recipe combines lentils, spinach, garlic and spices to make a simple, delicious dish that isn’t just for vegans!
In a large pot, heat enough oil to coat the bottom of the pan. Sweat onions and peppers until soft. Add garlic, ginger, and spices. Cook long enough for them to become sweetly aromatic, then add lentils. Stir lentils to evenly coat in oil and spices. Add stock and cover. Bring to a boil, reduce to a simmer, and gently cook until liquid is almost gone and lentils are tender, but still al dente. Add spinach, cilantro, salt, and pepper. Add a squeeze of lemon juice if needed to brighten the flavors. Taste and adjust to personal preference!
