Spinach Dahl
Spinach Dahl
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Spinach Dahl

20 MIN
25 MIN
Choix sain



  1. In a pot, bring the lentils and water to a boil. Cover and simmer over low heat for 15 minutes or until the lentils are soft and have completely absorbed the liquid. Stir in the spinach and simmer for 2 more minutes.
  2. Meanwhile, in a skillet over high heat, dry-roast the mustard seeds until they start to release their aroma. Be careful not to burn the seeds. Remove from the heat and add the oil.
  3. In the hot skillet with the oil and roasted mustard seeds, soften the onion over medium heat. Add the garlic and continue cooking for 1 or 2 minutes or until the onion starts to brown. Add the tomato and cook for 2 to 3 minutes, or until it softens.
  4. Add the lentil mixture to the skillet with the onion and tomato. Season with salt and pepper. Adjust the consistency of the dahl so that it is between a soup and a purée. If needed, add a little water to thin in out. Cover and let rest for 10 minutes before serving.
  5. When ready to serve, drizzle with lemon juice and clarified butter, if desired. Delicious with rice, naan or chapati.


Also known as “orange lentils” because of their rather orange hue, red lentils are smaller than the green variety. They can be found in most grocery stores.


  1. Shouldn't this recipe include curry spices? The French version is even called, "Cari de légumes et épinards", but with no curry powder, cumin, turmeric etc. mentioned! There must be something missing!

  2. Did you accidentally omit some ingredients in the ingredients list? Most dahl recipes seem to have tumeric/coriander/garam masala in it. Just wondering...

  3. Not as flavorful as I hoped, but a heart healthy meal I would make again!

  4. Simple, easy to make, tasty

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.