Spinach Dhal

    50 minutes

    This is my own adaptation of an Indian recipe, Palak Dhal. It is simple, but surprisingly tasty. Serve this for a healthy vegan dinner with rice and chutney.

    351 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 onions, halved and sliced into rings
    • 3 cloves garlic, crushed
    • 1/2 cup (90g) uncooked brown lentils
    • 2 cups (500ml) water
    • 1 bunch spinach, washed and roughly chopped
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • freshly ground black pepper to taste

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat oil in a heavy saucepan over medium heat. Fry onion for 10 minutes or so, until they begin to turn golden. Add garlic and fry further 1-2 minutes.
    2. Add lentils and water to the saucepan. Bring mixture to the boil. Cover and simmer for about 20 minutes until lentils are soft (this may take less time, depending on your water and the lentils).
    3. Add spinach, salt and cumin to the cooked lentils. Cover and simmer until heated through, about 10 minutes. Grind in plenty of pepper to taste.

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    Reviews in English (304)


    Used different ingredients. Delicious and nutritious, not to mention inexpensive! We added carrots to the recipe. I'd recommend perhaps doubling the amount of lentils. The boyfriend would like to add more salt to it, but I thought it was perfectly salted and seasoned. No longer must I envy the cooking aromas of my Indian neighbours.  -  08 Oct 2008


    This was excellent! I used fresh spinach and just microwaved it for three minutes or so. Very traditonal Indian flavour. I was very impressed with this recipe. HIGHLY RECOMMENDED!!!  -  08 Oct 2008


    I thought this was a delicious dish. It was very easy to make. I would serve it over rice next time as it was a little dry over baked potatoes. I added fresh spinach & it cooked down in just a few minutes. I would definitely recommend this meal!!  -  08 Oct 2008