A delicious, simple, and quick spinach daal recipe using less than 10 ingredients in under 30 minutes.
Author: McKel Hill, MS, RD, LDN
Recipe type: supper, entree
1 cup red lentils
1 cup diced butternut squash
3 tablespoons olive oil
¼ cup chopped red onion
1 inch ginger, minced
2 garlic cloves, minced
¼ teaspoon ground turmeric
1 teaspoon salt
1 fresh red chilli
1 teaspoon cumin seeds
4 cups raw spinach
OPTIONAL, yet I highly recommend
1 handful of fresh curry leaves
1 teaspoon mustard seeds
Rinse lentils well using a mesh strainer.
In a medium-hot skillet, saute chopped onions and garlic in the olive oil for about 5 minutes. Add rinsed lentils, ginger, turmeric, sea salt, cumin seeds, and red chili. Add optional mustard and curry leaves here as well.
Cover this mixture with about 1 inch of water and bring to a boil, continue adding water 1 cup at a time (or you may use vegetable stock) and stir occasionally until the water is absorbed and the lentils are cooked until soft and tender. This will take up to 30 minutes. Once lentils are soft, add in raw spinach and cook down for another 5 minutes.
To serve: serve on a bed of basmati rice, or Cauliflower Rice. Garnish with fresh lime, cilantro, parsley, extra red chili slices, and any proteins you enjoy.