Palak Dal, Spinach Lentil Soup

Palak_Dal_Spinach_Lentil_Soup

Palak_Dal_Spinach_Lentil_SoupYou can enjoy this hearty, healthy and nutritious Palak Dal, Spinach Lentil soup year around. Yellow Lentils are cooked with baby spinach and then flavored with an array of spices The taste, texture and flavor of this oh-so-comforting soup dal will elevate your taste buds.

And this Palak Dal, Spinach Lentil Soup can be made with Insta Pot or Pressure Cooker in less than 30 minutes. No only that, This is one Vegan, Vegetarian, Protein Rich Soup that you will keep coming back again and again.

My friends and family never let go of a chance to tease me about my love for any variety of dal or lentil soup. They lovingly chide that – Aish is on a “dal diet”.  Fact is, I never diet.  I eat what I like to eat and Dal is one of my favorite comfort food.  I can easily survive on dal. What’s not to love about lentils!! It’s healthy, yummy, nutritious and super easy to make.  They easily absorb flavors from other foods and seasonings. As a result, you can never really run out of ways to make them.

Palak_Dal_Spinach_Lentil_Soup

Palak_Dal_Spinach_Lentil_Soup4

INGREDIENTS:

  • 1 cup Lentils (I used, chana dal but any other lentils can be used)
  • 2  cups baby spinach (Palak) finely chopped
  • 2 big tomatoes chopped
  • 1 tbsp grated ginger
  • 2 to 3 Dried red chilies
  • 4 tbsp oil (I used olive oil)
  • 1/2 tsp jeera powder (cumin)
  • 2 to 3 tsp dhaniya powder (coriander)
  • 1/4 tsp garam masala (optional, if want to make more masala rich chana dal)
  • 2/3 tsp turmeric powder (haldi)
  • 4 cup water
  • Salt to taste

METHOD:

  • Wash the lentils thoroughly and soak for 30 mins.
  • Boil the lentils with 4 cups of water, chopped spinach, turmeric, salt, chopped tomatoes until the lentils get soft. Takes about one hour without a pressure cooker and about 20 minutes if pressure cooked.

If you using INSTA POT:

  • Place the dal, tomatoes, water, salt, baby spinach, turmeric in the Instant Pot.
  • Close the lid, set valve to sealing. Press the manual button and then select high pressure and set time to 12 minutes.
  • Cook on high pressure for 12 minutes and then let the pressure release naturally (NPR).
  • Open the lid and give a stir. Press the “keep warm/cancel” button and then press the “saute” button.

TEMPERING:

  • Heat oil in a large frying pan and put it over medium heat.
  • After a minute add cumin seeds, 1 tsp hing and 2 to 3 dried chilies.
  • Then add the grated ginger and cook for about 3-4 minutes stirring frequently.
  • Add the lentils and spinach mixture to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low, cover the pan and cook further for 8-10 minutes.
  • Sprinkle it with garam masala, jeera and dhania powder. Stir well and further cook for 2 mins.

Variation:

  • Use any lentils you wish to use.  Red or brown lentils are best here because they break down to give that lovely oozy texture.
  • I usually don’t use onion or garlic in my lentil dishes, but I have tasted some great lentil soups made with onion, garlic. So limit yourself while using spices.

 If you are into Lentils, try

Spicy Lentil and Potato Croquettes

Lentil Soup (Dal) with Green Mango

Cauliflower Moong Dal

PIN for Later:Soup, Stew, Vegan, Vegetarian, Dal, Dahl, Baby Sppinach, yellow Lentils

 

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

58 thoughts

  9. I could go on a dal diet too, Aish! Yesterday I bought beluga lentils, and I’m so excited to try them… Have you prepared beluga lentils? You Palak Dal looks fabulous!

    Liked by 1 person

  13. Pingback: Cauliflower Moong Dal – MyYellowApron

  16. omgggg lentil recipe jackpot! I love lentils but have only recently begun eating them. I’m doing a diet where I’m vegetarian monday-friday so I’ve been seeking out ways to dress up beans and lentils into more interesting dishes, and I can’t wait to try this one! Thanks for posting, I’m so excited about this one 🙂

    Liked by 1 person

  31. Pingback: Lentil Soup (Dal) with Green Mango – MyYellowApron

  44. This is a nice recipe! I know lentils are really good for you and this recipe gives me a good excuse to eat more lentils. My friend usually eats lentils and rice. She will love this recipe to change things up.

    Liked by 1 person

  45. Oh, this looks simply amazing! I am bookmarking this so that I can make this. I don’t know much about how to cook with lentils but I am trying to get my husband to eat them because they are so good for his health.

    Liked by 1 person

  48. These photos are amazing. Did you take them? I absolutely love the DOF and the post processing. The recipe sounds enticing, but you should definitely considering doing food photography tutorial, I’d be the first one to read it!

    Liked by 1 person

  49. I’ve been trying to find more ways to cook with lentils lately, so this is perfect! Looks different than my normal!

    Like

  52. This looks like a very tasty soup. I like spinach but with all those spices I am interested in how it will taste. Corinder and cumin I have but, I don’t have any tumeric. I would probably skip the chiles.

    Liked by 1 person

  57. Pingback: Tomato-Chili-Garlic Chutney – MyYellowApron
  58. Pingback: Curry Spiced Baby Potatoes – MyYellowApron

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