Spinach Lentil Soup (Daal)


This is one my favorite ways to cook daal, lentil.  It requires very little prep work and can be made in big batches.  I love serving this as a side or a main dish.  I also love taking this to work for lunch, it heats up beautifully.  With the spinach and turmeric, it’s super healthy and good for you.  This tastes awesome with rice or naan (bread).  I like the consistency a little thicker if I pair it with naan.  Either way this dish is awesome!





  • 1 cup red lentils (rinsed and drained)
  • Few handful of spinach (about half bunch), leaves and stems very roughly chopped
  • 1 tsp of tumeric
  • 5-6 cloves of garlic, crushed
  • Salt to taste
  • 2 tbsp of oil
  • 3 cups of water
  • 2 tbsp of Fried onion (optional).  You can find this in any Indian grocery store
  • A few green chillies (optional)


  • Fry the crushed garlic in the oil over medium heat, until light golden brown.  **See note.
  • Add the lentils, turmeric and salt.  Saute for a few minutes, until it’s nicely toasted and fragrant.
  • Add the water and cover with lid.  On medium low heat bring to a boiling point.
  • Cook to your desired consistency.  I like mine with the lentils still a little al dente, about 20-25 minutes.
  • Once the lentil is almost cooked (90% cooked), add the spinach.  Cook for about 5 minutes, stirring frequently to help wilt the spinach.
  • After 5 minutes add the green chillies (whole) and fried onions.  Turn off the heat and cover.
  • Serve with hot naan or rice.

**Note: Add the garlic while the oil is still cold.  This way the garlic infuses the oil beautifully and doesn’t brown too fast.

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