Indian Spiced Red Lentil & Spinach Dhal with Crispy Onions & Naan
Red lentils and spinach simmered with coconut milk, toasted cumin, turmeric, coriander, then finished with crispy fried onions.
- 150 g red lentils
- 200 g fresh spinach
- 500 ml vegetable stock
- 200 ml coconut milk
- 150 g onion
- 3 whole garlic cloves
- 15 g ginger (fresh)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 60 ml vegetable oil
- 2 whole naan bread
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Add to a shopping listHow the shopping list works →- Step 1
Rinse red lentils thoroughly under cold water.
- Step 2
Slice onion thinly. Mince garlic and ginger.
- Step 3
Heat 30ml oil in a large heavy-bottomed pan over medium-high heat.
- Step 4
Add sliced onion and fry for 6–8 minutes until golden and crispy, stirring occasionally. Transfer to a paper towel-lined plate, reserving 15ml oil in the pan.
- Step 5
Add cumin seeds to the pan and toast for 30 seconds until fragrant.
- Step 6
Add minced garlic and ginger, fry for 1 minute.
- Step 7
Stir in turmeric powder and coriander powder, fry for 30 seconds.
- Step 8
Add rinsed lentils, vegetable stock, and coconut milk. Stir well.
- Step 9
Bring to a boil, then reduce heat and simmer for 18–20 minutes, stirring occasionally, until lentils break down and thicken.
- Step 10
Stir in fresh spinach and cook for 2–3 minutes until wilted.
- Step 11
Taste and adjust seasoning.
- Step 12
Warm naan bread according to packet instructions.
- Step 13
Serve dhal in bowls, topped with crispy onions and a drizzle of remaining 15ml oil.
- Step 14
Serve with warm naan bread on the side.
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