019 / 75 · A Hot Meal to Carry

Red Lentil, Spinach and Lemon Dal

3 thick dal portions · Active 15 min · Total 35 min

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Red lentils collapse into a thick dal without needing a blender, making them useful for a meal that is easy to portion and reheat. Spinach goes in late, and lemon is added after the lentils soften. The seasoning is built from cumin, turmeric and garlic rather than a long spice list. This dal can be eaten as a generous bowl on its own; bread or rice can be added separately if that suits the meal.

Jump to ingredients

Lemon red lentil dal with spinach and cilantro.

Watch the base as it thickens

Rinsed red lentils can foam briefly as the pot begins simmering. Use a saucepan with room above the liquid and stir the base periodically, especially once the lentils begin breaking down. They should become completely soft, without a chalky center. If the dal is thickening before that happens, add hot water a little at a time. A partly covered lid controls splashes while still allowing you to see the simmer.

Use lemon after the lentils soften

The lemon juice belongs at the end, when it provides a clear fresh note. Spinach needs only a minute or two to wilt. For a smoother dal, stir vigorously just before adding the leaves; for more texture, leave the softened lentils alone. Chopped cilantro is a finishing ingredient rather than something to simmer for the whole cooking time.

Ingredients

  • 1 tablespoon neutral oil (15 ml)
  • 1 small onion, finely chopped (100 g)
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 cup red lentils, rinsed (200 g)
  • 3 cups water (720 ml), plus hot water as needed
  • 1/2 teaspoon fine salt
  • 3 packed cups baby spinach (90 g)
  • 2 tablespoons lemon juice (30 ml)
  • 2 tablespoons chopped cilantro

Set out

2 1/2-quart saucepan, Sieve, Wooden spoon

Allergens

No major US allergen identified in the base ingredients. Check labels and substitutions.

Make it

  1. Heat oil in the saucepan over medium heat. Cook onion for 5 minutes, then add garlic, cumin and turmeric and stir for 30 seconds.
  2. Add lentils, water and salt. Bring to a simmer, then cook partly covered for 18–22 minutes, stirring occasionally, until the lentils are fully soft. Add hot water if needed.
  3. Stir the lentils to the texture you prefer, then fold in spinach and cook for 1–2 minutes until wilted.
  4. Remove from the heat and add lemon juice and cilantro. Adjust the consistency with a small splash of water and serve.

Carry the companion separately

Keep bread dry in a separate wrapper. Optional cooked rice has a shorter limit than the dal: cool it quickly, ideally within 1 hour, keep at 40°F/4°C or below and eat within 24 hours of its original cooking. Reheat rice only once to 165°F/74°C, eat immediately and discard uneaten reheated rice. The dal storage period does not extend the rice limit.

A useful detail

The dal should flow slowly from a spoon. It thickens on standing, so do not cook it into a stiff paste before packing.

Another way

  • Use chopped chard leaves instead of spinach, simmering them for 3–4 minutes.
  • Add 1/4 teaspoon chile flakes with the garlic if you want more heat.

Keep it well

Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C, stirring and adding a little water. Keep a hot flask portion at 140°F/60°C or above.