Lentil & Spinach Dal Soup is a nourishing Indian-inspired dish that’s both simple and soul-satisfying. Rich in plant-based protein, it combines red lentils, warming spices, and tender greens for a one-pot wonder that's just as suitable for a weeknight dinner as it is for a cozy lunch.
Heat oil or ghee in a large saucepan over medium heat.
Add cumin seeds and mustard seeds. Let them sizzle for 30 seconds.
Stir in onions and sauté until soft and golden (5–6 minutes).
Add garlic, ginger, and green chili. Cook for 1 minute until aromatic.
Stir in turmeric, coriander, cinnamon or garam masala, and chili flakes.
Cook for 1 minute to toast spices.
Add rinsed lentils and stir to coat in the aromatic base.
Pour in vegetable stock and bring to a boil.
Reduce heat to low, cover, and simmer for 15–20 minutes, until lentils are tender and breaking down.
Add coconut milk and stir to combine.
Fold in chopped spinach and simmer for another 3–5 minutes until wilted.
Season with salt and a squeeze of lemon or lime to brighten.
Ladle into bowls and garnish with fresh cilantro.
Serve with warm naan, chapati, or a scoop of steamed basmati rice.
Make it thicker: Reduce the liquid slightly or mash some lentils for a heartier stew-like texture.
Add vegetables: Sweet potatoes, carrots, or zucchini work well.
No coconut milk? Use a splash of cream, yogurt, or just stock—it’s still delicious.
Try with mango chutney and cucumber raita for contrast.
Great with sparkling water, ginger tea, or a light white wine like Pinot Grigio.
4 servings