A few days ago I promised you a new dal recipe that MIGHT just be better than the original Green Lentil Dal I posted awhile back. That’s hard to imagine since the original is SO. DARN. GOOD! It’s also probably my top viewed recipe, so I have a lot to live up to by saying this new spinach dal recipe might be better. I guess you’ll just have to try them both and let me know which you prefer!
Favorite thing about this spinach dal recipe is that it’s tasty. Number one priority FOR SURE. Next favorite thing is that it is amazingly good for you. Since it is the new year and resolutions are sure to be made, that’s a good thing! Right?? I think every year I try to tell myself I’ll eat healthier. Raise your hand if you say the same thing every new year…I’m going to assume everyone’s hand is raised because I really can’t see you all. Reality is that lasts about a week before I’m tired of salads and whatnot. BUT, if all healthy foods taste *this* good, I’m sure not complaining. In fact, I’m coming back for seconds!
I can already tell some of you are still looking at that bright green color and cringing. Let me tell you, it may look awfully green but it tastes like gold…haha. I crack myself up. I find rice and naan also help even out the green-ness of the dal. They are a nice balance to this meal!
Even my don’t-want-to-touch-a-veggie little guy was eating this stuff by the spoonful. In fact, he inspired this recipe! Awhile back he started eating solid foods and I was trying my best to get vegetables in his diet without boring steamed vegetables as the go-to. I bought some spinach dal at the store for him to try. It was so good and he loved it. He would eat anything with a little bit of that stuff on top! I told myself I would totally make it every day of my life if he would eat it and it was good for him. Life happens and about 6 months later I finally got around to making some and little man still loves it (as does big man, Travis 🙂 hehe)! I love spice-filled foods so if the kid only eats veggies covered in chili powder and curry, you will not hear any complaints here!
- 2 1/2 cups vegetable stock
- 1 cup dried lentils, rinsed*
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 (10-ounce) packages frozen chopped spinach
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 3 Roma tomatoes, diced
- 1 1/2 teaspoons cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon fresh grated ginger
- 1/8 teaspoon cinnamon
- Bring the vegetable stock to a boil in a medium saucepan. Add the lentils, chili powder, turmeric, and salt. Reduce the heat to low and simmer about 15 minutes, until the lentils are tender (but not mushy).
- While the lentils are cooking, cook and drain the frozen spinach according to the packaging. Make sure to press out as much excess water as possible. Set aside.
- Melt the butter in a large saute pan over medium to medium-high heat. Add the spinach, onion, garlic, tomato, cumin, curry powder, ginger, and cinnamon.
- Saute until the onions are translucent, about 5-7 minutes. Remove from heat.
- Once the lentils are cooked, add about 1 cup of their cooking liquid to the spinach mixture. Use an immersion blender to puree the mixture until almost smooth. Add more of the cooking liquid, as needed, to blend the mixture.
- Once the spinach mixture is blended, stir in the remaining stock and lentils. If the mixture is too thick for your preference, you can thin it with additional vegetable stock or water.
- Eat warm with rice and naan.
- *When you rinse your lentils, sift through them and remove any little pebbles or bad lentils before cooking.