A while back – 34 weeks ago, as pinterest tells me- I pinned The Honour System’s recipe to eventually try out. I had a bit of difficulty finding time, ingredients, and convenience to make the spinach dahl. The recipe was always in the back of my head when I bought spinach, but I always seemed to have other projects for the spinach I was buying. I also never wanted to overbuy in case it all ended up being thrown out.
I ended up making the spinach dahl differently from the way The Honour System made it. I just went with the flow and it worked out really well for me. That’s not to say that the original recipe is any less tasty. I do encourage you to check it out and make whichever version you prefer. I was planning to add the coconut milk, but I did a taste test and decided that it was perfect as is. I’m sure it would be a great addition though!
Spinach Dahl (vegan)
1 1/2 cups split red lentils
4 1/2 cups water (reduce this amount by 1/2-1 cup if you cover the pot during cooking)
1 onion, chopped
2 tsp ginger
1 tsp garlic salt
1 tsp cumin
1 tsp turmeric
1 package spinach (142g/5oz)
Oil for frying
Heat up the oil over medium heat in a large pot. Add the onion and the spices and toss around for a few minutes, until the onion is translucent. Add in the red lentils and the water. Simmer for about 20 minutes.
In the meantime, cut the spinach into strips (make a nice big pile on your cutting board and go at it with a large knife). It doesn’t need to look perfect.
When the lentils have dissolved enough to make a nice puree 20ish minutes later, turn off the heat and mix in the spinach. Serve over brown rice. Makes 4 servings.