Description
A vibrant and comforting Indian-inspired soup, Fresh Spinach Dahl combines red lentils, fresh spinach, and aromatic spices like garam masala and turmeric in a creamy coconut broth. It’s perfect for a healthy and hearty meal, served with rice and garnished with yogurt and crispy onions.
Ingredients
Scale
- 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
- Plain yogurt (for garnish)
- Pickled red onions (for garnish, optional)
- Crispy French fried onions (for garnish, optional)
Instructions
- Sauté Vegetables: Heat a medium-large Dutch oven or soup pot over medium heat. Add the oil and butter, heating until the butter is bubbly. Add the onion, shallots, and bell pepper. Cook for 4-5 minutes until the vegetables are softened.
- 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.
- 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.
- 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.
- 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.
Notes
- Advance Preparation: The soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop, adding more broth if needed.
- Freezing: The soup also freezes well for up to 3 months. Thaw and reheat on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: indian
Nutrition
- Serving Size: 1 cup
- Calories: 225 kcal
- Sugar: 5 g
- Sodium: 835 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 20 mg