Vegan lentils mixed with spinach leaves
Indulge in the comforting flavors of our Vegan Lentils Mixed with Spinach Leaves recipe, a hearty and nutritious dish that’s bursting with vibrant colors and aromatic spices. Perfect for a cozy weeknight dinner or a gathering with loved ones, this wholesome meal combines tender lentils with nutritious spinach for a satisfying and flavorful experience.
Why Choose This Recipe?
Our Vegan Lentils Mixed with Spinach Leaves recipe offers a delightful fusion of flavors and textures, making it a standout dish in any culinary repertoire. With its simple yet flavorful ingredients and easy-to-follow instructions, this recipe is perfect for both novice and experienced cooks alike. Whether you’re following a vegan lifestyle or simply looking to incorporate more plant-based meals into your diet, this dish is sure to impress with its bold flavors and wholesome goodness.
Ingredients:
- 1 cup yellow or red lentils (dal), washed and soaked for 30 minutes
- 3 cups fresh spinach leaves, washed and chopped
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- Fresh coriander leaves for garnish
Instructions:
- Cook Lentils: In a pressure cooker, add the soaked lentils with 3 cups of water. Add turmeric powder and salt. Pressure cook for about 3-4 whistles or until the lentils are soft and well-cooked.
- Prepare Spinach: In a separate pan, heat 1 tablespoon of oil or ghee. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and green chilies. Sauté for a minute. Add chopped tomatoes and cook until soft. Finally, add chopped spinach leaves and cook until wilted.
- Combine Lentils and Spinach: Once the lentils are cooked, mash them slightly or blend them with a hand blender for a smoother consistency. Add the cooked spinach mixture to the lentils and mix well.
- Seasoning: In the same pan, add another tablespoon of oil or ghee. Add coriander powder and red chili powder. Sauté for a minute. Pour this seasoning over the dal and spinach mixture. Mix well.
- Simmer: Let the Dal Palak simmer for 5-7 minutes on low heat to allow the flavors to meld together. Adjust salt and spices according to your taste.
- Garnish: Garnish with fresh coriander leaves for a burst of freshness.
Serve and Enjoy: Serve the Vegan Lentils Mixed with Spinach Leaves hot with rice or naan bread for a wholesome and satisfying meal that’s sure to please your taste buds and nourish your body.
Embrace the goodness of plant-based cooking with our Vegan Lentils Mixed with Spinach Leaves recipe—a delightful blend of nutritious ingredients and aromatic spices that’s as flavorful as it is comforting. Whether enjoyed as a standalone meal or paired with your favorite sides, this dish is sure to become a new favorite in your kitchen.
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Vegan lentils mixed with spinach leaves
Ingredients:
- 1 cup yellow or red lentils (dal), washed and soaked for 30 minutes
- 3 cups fresh spinach leaves, washed and chopped
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- Fresh coriander leaves for garnish
Instructions:
- Cook Lentils:
- In a pressure cooker, add the soaked lentils with 3 cups of water.
- Add turmeric powder and salt.
- Pressure cook for about 3-4 whistles or until the lentils are soft and well-cooked.
- Prepare Spinach:
- In a separate pan, heat 1 tablespoon of oil or ghee.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add chopped tomatoes and cook until they become soft.
- Add chopped spinach leaves and cook until they wilt.
- Combine Lentils and Spinach:
- Once the lentils are cooked, mash them slightly or blend them with a hand blender for a smoother consistency.
- Add the cooked spinach mixture to the lentils and mix well.
- Seasoning:
- In the same pan, add another tablespoon of oil or ghee.
- Add coriander powder and red chili powder. Sauté for a minute.
- Pour this seasoning over the dal and spinach mixture. Mix well.
- Simmer:
- Let the Dal Palak simmer for 5-7 minutes on low heat to allow the flavors to meld together.
- Adjust salt and spices according to your taste.
- Garnish:
- Garnish with fresh coriander leaves.