Potato and Lentil Dahl with Spinach

Potato and Lentil Dahl with Spinach is a hearty, comforting dish packed with warming spices, creamy lentils, tender potatoes, and nutrient-rich spinach. This Indian-inspired meal is both satisfying and nourishing, making it the perfect plant-based comfort food.

I first made this dahl when I was looking for a simple yet flavorful dish that felt both wholesome and filling. The combination of earthy lentils, soft potatoes, and fragrant spices like cumin, turmeric, and ginger creates a deeply aromatic and comforting bowl of goodness. What I love most about this recipe is how effortlessly it comes together while delivering bold, rich flavors.

What’s great about this dish is its versatility. You can use red or green lentils, adjust the spice level to your liking, or stir in coconut milk for extra creaminess. Serve it with fluffy basmati rice, warm naan, or enjoy it on its own for a cozy, satisfying meal. Whether you’re meal-prepping or making a quick weeknight dinner, Potato and Lentil Dahl with Spinach is a nourishing, flavorful dish that’s sure to become a favorite!

Perfect for:

• Cozy weeknight dinners
• Healthy meal prep
• Vegan and vegetarian diets
• Budget-friendly meals
• Fans of Indian-inspired flavors

Why You’ll Love This Recipe

Here are 10 reasons why this Potato and Lentil Dahl with Spinach will become a go-to dish in your home:

• Rich in Protein: Lentils provide a fantastic plant-based protein source.
• Warm and Comforting: A cozy bowl of dahl is perfect for chilly evenings.
• Easy One-Pot Meal: Less cleanup and more convenience.
• Nutrient-Dense: Packed with vitamins, minerals, and fiber.
• Customizable Heat: Adjust the spice level to your preference.
• Budget-Friendly: Made with inexpensive pantry staples.
• Great for Meal Prep: Tastes even better the next day.
• Naturally Vegan and Gluten-Free: A great option for various diets.
• Infused with Spices: Bold and aromatic flavors in every bite.
• Pairs with Many Sides: Enjoy with rice, naan, or as a soup.

Preparation and Cooking Time

• Total Time: 50 minutes
• Preparation Time: 10 minutes
• Cooking Time: 40 minutes
• Servings: 4 servings
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 15g, Carbs: 55g, Fat: 6g

Ingredients

For the Dahl:

• 1 cup dried red lentils, rinsed
• 2 medium potatoes, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• ½ teaspoon ground coriander
• ½ teaspoon chili powder (optional)
• 1 teaspoon salt (or to taste)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth or water
• 2 cups fresh spinach, chopped
• 1 tablespoon oil (coconut or olive)

Optional Garnishes:

• Fresh cilantro
• Squeeze of lemon juice
• Red chili flakes
• Coconut yogurt

Ingredient Highlights

• Red Lentils: Cook quickly and create a creamy texture.
• Turmeric and Garam Masala: Provide deep, earthy warmth.
• Potatoes: Add heartiness and natural thickness.
• Spinach: Boosts the nutritional value with iron and vitamins.

Step-by-Step Instructions

Prepare the Ingredients:

1. Rinse Lentils: Wash red lentils thoroughly under running water until the water runs clear.
2. Chop Vegetables: Dice potatoes, chop onions, and mince garlic and ginger.

Cook the Dahl:

3. Heat Oil: In a large pot, heat oil over medium heat.
4. Toast Spices: Add cumin seeds and toast for 30 seconds until fragrant.
5. Sauté Aromatics: Stir in onion, garlic, and ginger, cooking until soft.
6. Add Spices: Mix in turmeric, garam masala, coriander, chili powder, and salt. Stir for 1 minute.
7. Combine Lentils and Tomatoes: Add lentils, diced potatoes, and canned tomatoes. Stir well.
8. Pour in Broth: Add vegetable broth or water and bring to a boil.
9. Simmer: Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
10. Add Spinach: Stir in fresh spinach and cook for 5 more minutes until wilted.

Serve:

11. Adjust Seasoning: Taste and add more salt or spices if needed.
12. Garnish and Enjoy: Serve hot with fresh cilantro, lemon juice, and optional garnishes.

How to Serve

Here are 10 serving suggestions for Potato and Lentil Dahl with Spinach:

• With Steamed Rice: A classic pairing for a complete meal.
• Alongside Naan: Scoop up the dahl with warm, fluffy naan.
• As a Soup: Enjoy it as a hearty lentil soup.
• With Quinoa: A protein-packed alternative to rice.
• Topped with Yogurt: A dollop of coconut yogurt adds creaminess.
• With a Side Salad: Serve with a fresh cucumber and tomato salad.
• With Roti: A whole wheat Indian flatbread for a traditional touch.
• Over Baked Potatoes: Use as a topping for baked sweet potatoes.
• With Pickled Onions: A tangy contrast to the warm spices.
• In a Meal Prep Bowl: Pair with roasted vegetables for a balanced lunch.

Additional Tips

• Boost the Flavor – Toast your spices in oil before adding other ingredients to release their full aroma and depth.
• Perfect Lentil Texture – Simmer gently and stir occasionally to prevent the lentils from turning mushy.
• Creamier Consistency – Add a splash of coconut milk or blend a portion of the dahl for a richer, velvety texture.
• Spice it Up – Adjust the heat by adding fresh chilies, chili flakes, or a pinch of cayenne pepper to your preference.
• Add Freshness – Stir in a handful of chopped cilantro or a squeeze of lemon juice just before serving for a bright, fresh contrast.
• Bulk it Up – Toss in chickpeas or diced carrots for added texture and extra plant-based protein.
• Make it a Meal – Serve with warm naan, fluffy basmati rice, or quinoa for a satisfying, complete dish.
• Storage Tip – Dahl thickens as it sits; reheat with a splash of water or broth to bring back its original consistency.
• Layer the Flavors – Sauté onions, garlic, and ginger until golden before adding lentils and potatoes for a deeper taste.
• Batch Cooking Friendly – This dahl freezes well, so make a big batch and store portions for quick and easy meals later.

Recipe Variations

• Creamy Coconut Dahl – Swap some of the water or broth for coconut milk to create a rich, creamy texture with a tropical twist.
• Spicy Tomato Dahl – Stir in a can of diced tomatoes or tomato purée for a tangy, slightly sweet depth of flavor.
• Golden Turmeric Dahl – Boost the anti-inflammatory benefits by adding extra turmeric and a pinch of black pepper for enhanced absorption.
• Smoky Dahl – Add smoked paprika or a touch of liquid smoke for a deep, earthy aroma.
• Peanut Butter Dahl – Stir in a spoonful of peanut butter for a nutty, slightly sweet richness that complements the spices.
• Chunky Veggie Dahl – Include diced carrots, zucchini, or bell peppers for extra texture and nutrition.
• Gingery Dahl – Increase the fresh ginger for a bold, warming kick that enhances the lentils’ earthiness.
• Lemon & Herb Dahl – Finish with a squeeze of fresh lemon juice and a sprinkle of cilantro or parsley for a bright, refreshing touch.
• Red Lentil & Sweet Potato Dahl – Swap white potatoes for sweet potatoes for a sweeter, silkier variation with extra vitamins.
• Slow Cooker Dahl – Let the flavors develop over time by cooking everything on low for 6–8 hours for a hands-off, melt-in-your-mouth dish.

Special Equipment

• Large Pot or Dutch Oven – For simmering the lentils, potatoes, and spices.
• Heavy-Bottomed Pan – Helps evenly cook the spices and aromatics without burning.
• Mortar and Pestle – For crushing spices like cumin or coriander seeds for extra flavor.
• Fine-Mesh Strainer – To rinse lentils thoroughly before cooking.
• Immersion Blender (Optional) – If you prefer a smoother dahl texture.
• Garlic Press – Makes mincing garlic quick and easy.
• Microplane Grater – For grating fresh ginger into the dish.
• Wooden Spoon or Silicone Spatula – Ideal for stirring without scratching the pot.
• Measuring Cups and Spoons – To ensure accurate spice and liquid measurements.
• Ladle – For serving the dahl neatly into bowls.

FAQ Section

1. Can I use green or brown lentils instead of red?
   Yes, but they take longer to cook and won’t break down as much.
2. How long does this dahl last in the fridge?
   It keeps for up to 4 days in an airtight container.
3. Can I freeze this dahl?
   Yes! Freeze for up to 3 months and thaw in the fridge before reheating.
4. What’s the best way to reheat it?
   Reheat on the stove with a splash of water to loosen the texture.
5. Can I make this in a slow cooker?
   Absolutely! Cook on low for 6 hours or high for 3 hours.
6. Is this dish spicy?
   It has mild heat, but you can adjust the spice level.
7. What’s a good substitute for garam masala?
   Use a mix of cumin, coriander, cinnamon, and nutmeg.
8. Can I add coconut milk?
   Yes, for extra creaminess and richness.
9. Can I make this oil-free?
   Yes, sauté the aromatics in a splash of water or broth instead.
10. What if I don’t have fresh spinach?
    Use frozen spinach or swap with kale.

Conclusion

Potato and Lentil Dahl with Spinach is a hearty, nourishing dish that’s packed with warm spices, creamy lentils, and tender potatoes. Simmered in a fragrant blend of turmeric, cumin, garlic, and ginger, this comforting one-pot meal is both satisfying and full of rich, earthy flavors. The addition of fresh spinach adds a vibrant touch and a boost of nutrients.

Customize it by using coconut milk for extra creaminess, adding chili for heat, or tossing in roasted tomatoes for a hint of sweetness. Serve it with warm naan, fluffy rice, or a dollop of yogurt for the perfect finishing touch.

I can’t wait to see how your Potato and Lentil Dahl with Spinach turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations! And don’t forget to leave a comment letting me know how you made this dish your own!