Transport yourself to the heart of India with this luxuriously creamy and aromatic lentil dahl. Sweet potatoes lend a subtle sweetness, perfectly balanced by the warmth of exotic spices and the fresh vibrancy of baby spinach. A comforting and nourishing dish, ideal for scooping up with warm naan or enjoying on its own.

Follow The Directions

01

Step

2 mins

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. (2 minutes)

02

Step

5 mins

Add the chopped red onion, dukkah, garam masala, and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Be careful not to burn the garlic. (5 minutes)

03

Step

5 mins

Stir in the diced sweet potatoes and cook, stirring occasionally, until they are lightly browned and beginning to soften, about 5 minutes. This step helps to develop their sweetness. (5 minutes)

04

Step

2 mins

Pour in the vegetable broth, then add the rinsed red lentils and chopped cilantro. Stir well to combine. (2 minutes)

05

Step

25 mins

Bring the mixture to a simmer, then reduce the heat to low, cover partially, and cook for 20-25 minutes, or until the lentils are tender and have begun to break down, thickening the dahl. Stir occasionally to prevent sticking. (25 minutes)

06

Step

5 mins

Stir in the baby spinach leaves and cook until they are wilted, about 3-5 minutes. (5 minutes)

07

Step

2 mins

Season the dahl generously with freshly ground black pepper to taste. Adjust seasoning as needed. (2 minutes)

For a richer flavor, consider using coconut oil instead of olive oil. A dollop of coconut cream can be added at the end.
If you like a smoother dahl, use an immersion blender to partially blend the soup before adding the spinach.
Garnish with extra fresh cilantro, a swirl of yogurt, or a sprinkle of chili flakes for added visual appeal and flavor.