Turmeric Spinach Lentil Dal

Recipe from  Vegan Richa

Recipe from Vegan Richa

This beautiful and flavorful dal, or red lentil soup, is packed full of protein and exotic Indian spices. The spinach adds health-promoting antioxidants and phytochemicals that are sure to keep your belly happy and smiling :)


  • ½ cup red lentils, washed and drained well
  • 1 tsp oil
  • ½ tsp mustard seeds
  • ⅓ tsp cumin seeds
  • ⅓ tsp nigella seeds
  • ⅛ tsp fennel seeds (optional)
  • ⅛ tsp fenugreek seeds
  • ½ tsp or more ground turmeric
  • ⅓ tsp or more cayenne
  • ⅔ tsp salt or more
  • 2.5 cups of water
  • 1 cup chopped or baby spinach 


  1. Wash the lentils and drain and keep aside.
  2. Heat oil in a saucepan over medium heat. When the oil is hot, add the whole spices in the order, Mix and let them start to pop.
  3. Add turmeric and cayenne and give it a quick mix. Add the washed and drained lentils, mix and roast for a minute.
  4. Add water and salt and mix in. Partially cover and cook for 15 to 20 minutes or until lentils are cooked to preference.
  5. Fold in the spinach or baby greens. Taste and adjust salt and heat. Simmer for 2 minutes or so. You can also add in 1 chopped tomatoes at this point.
  6. Serve as soup or over basmati rice.