Fresh Spinach Dahl

Introduction:

Fresh Spinach Dahl is a vibrant and comforting soup made with red lentils, fresh spinach, and aromatic spices. The creamy texture comes from coconut milk, while the soup is garnished with cilantro, yogurt, and optional crispy French fried onions for added flavor and crunch.

Ingredients:

For the Soup:

• 1 tablespoon butter (salted)
• 1 tablespoon extra virgin olive oil
• 1 large onion, roughly chopped
• 1 medium shallot, roughly chopped
• 1 large yellow bell pepper, seeded and roughly chopped
• 2 tablespoons finely grated fresh ginger (or ginger paste)
• 4 medium garlic cloves, minced
• 1½ teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 5 cups low sodium chicken or vegetable broth (more if needed)
• 14.5 ounces light coconut milk
• 1 cup red lentils
• 2 teaspoons sugar
• 1½ teaspoons kosher salt
• ¼ teaspoon black pepper
• 6 ounces fresh spinach leaves
• ½ cup fresh cilantro, roughly chopped and firmly packed

For Garnish:

• Plain yogurt (optional)
• Pickled red onions (optional)
• Crispy French fried onions (optional)

Directions:

1. Sauté Vegetables:
   • Heat a medium-large Dutch oven or soup pot over medium heat. Add the oil and butter, and heat until the butter is bubbly.
   • Add the onion, shallots, and bell pepper. Cook for 4-5 minutes until the vegetables are softened.
2. Add Spices:
   • Lower the heat slightly and add the ginger, garlic, garam masala, coriander, and cumin. Stir to combine, cooking for 1-2 minutes until fragrant.
3. Cook Lentils:
   • Add the chicken broth, coconut milk, red lentils, sugar, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer uncovered for 20 minutes.
4. Blend Soup:
   • Add the spinach and cilantro. Using an immersion blender, purée the soup until smooth. If using a regular blender or food processor, blend in batches and vent the top to prevent pressure build-up.
   • Return the soup to the pot if you used a regular blender or food processor, and bring it back to a simmer. If you prefer a thinner soup, add more broth as needed. Adjust seasoning with additional salt if necessary.
5. Garnish and Serve:
   • Serve with basmati or jasmine rice. Garnish with dollops of plain yogurt, pickled red onions, and crispy French fried onions if desired. To heat crispy French fried onions, wrap them in paper towels and microwave on high for 30-40 seconds until hot. For a decorative touch, drop small spoonfuls of yogurt onto the soup and swirl with a toothpick.

Servings and Timing:

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations:

• Vegan Option: Omit the butter and use only extra virgin olive oil.
• Spicy: Add a chopped green chili or a pinch of red chili flakes for extra heat.
• Creamier: Use full-fat coconut milk instead of light coconut milk for a richer texture.

Storage/Reheating:

• Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
• Reheating: Reheat gently on the stovetop, adding more broth if necessary to reach your desired consistency.

10 FAQs:

1. Can I use brown or green lentils instead of red lentils?
   • Red lentils are preferred for their quick cooking time and smoother texture. Brown or green lentils will require longer cooking and might not blend as smoothly.
2. Can I use another type of oil?
   • Yes, you can substitute extra-virgin olive oil for coconut oil if preferred.
3. How can I make this soup spicier?
   • Add chopped green chilies or a pinch of cayenne pepper to increase the heat.
4. Can I make this soup ahead of time?
   • Yes, this soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
5. Can I use canned coconut milk?
   • Yes, canned light or full-fat coconut milk works well in this recipe.
6. What can I use instead of garam masala?
   • If you don’t have garam masala, you can use a blend of ground cumin, coriander, cinnamon, and a touch of nutmeg.
7. Can I make this soup in a slow cooker?
   • Yes, add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, then blend and adjust seasoning.
8. What if I don’t have fresh cilantro?
   • You can use dried cilantro or parsley as a substitute, though the flavor will be slightly different.
9. Can I add other vegetables?
   • Yes, feel free to add vegetables like potatoes, sweet potatoes, or peas according to your preference.
10. How can I make the soup thicker?
    • To thicken the soup, you can add more red lentils or blend a portion of the soup and return it to the pot.

Conclusion: Fresh Spinach Dahl is a delicious and nutritious soup that combines the richness of coconut milk with the hearty texture of red lentils and the vibrant flavors of spices. Perfect as a comforting meal or a hearty starter, this soup is versatile and can be customized to suit your taste. Enjoy it with rice and your choice of garnishes for a complete and satisfying dish.

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