Description
This potato and lentil dahl is spicy, filling, and cooked in one pot with warming spices and fresh spinach for an easy vegan main course.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 4 medium potatoes, peeled and cubed
- 1 cup red lentils
- 3 cups water
- 1/4 cup raisins (optional)
- 1 teaspoon salt
- 2 cups spinach
- 1/2 lemon, juiced
- Garam masala, to serve
Instructions
- Melt the coconut oil in a large saucepan over medium-high heat and fry the onion until lightly browned
- Add the garlic and ginger and cook for 1 minute
- Stir in all the spices and cook briefly until fragrant
- Add the potatoes, lentils, water, raisins, and salt
- Bring to a boil, then simmer covered for about 15 minutes until the potatoes are tender, stirring occasionally
- Stir in the spinach and lemon juice, remove from heat, and rest for a few minutes before serving
Notes
- All-purpose potatoes such as Yukon Gold work well
- Russet potatoes give a softer texture while waxy potatoes hold their shape
- Spices can be replaced with 4 teaspoons curry powder if needed
- Adjust cayenne pepper to taste
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 396
- Sugar: 3 g
- Sodium: 632 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 21 g
- Protein: 19 g
- Cholesterol: 0 mg