Spinach Dahl by Geneviève O’Gleman
Spinach Dahl by Geneviève O’Gleman

Preparation time 10 minutes

Total time: 40 minutes

Ingredients

  1. 1 onion
  2. 250 mL (1 cup) of red lentils
  3. 30 mL (2 tbsp.) of olive oil
  4. 30 mL (2 tbsp.) of curry powder
  5. 1 L (4 cups) of no salt added vegetable broth
  6. 500 mL (2 cups) of water
  7. 2.5 mL (½ tsp.) of salt
  8. 1 L (4 cups) of baby spinach
  9. 60 mL (¼ cup) of plain Greek yogurt
  10. Freshly ground pepper (to taste)

Directions

  1. Chop onion. Use a sieve to rinse and drain lentils.

  2. Heat oil in a large saucepan set over medium-high heat. Cook for 5 minutes, stirring occasionally. Add curry powder and continue cooking for 1 minute, stirring continuously.

  3. Add stock and water. Add salt (see Note). Use a wooden spoon to stir and loosen cooking juices from bottom of skillet.

  4. Bring to a boil over high heat. Reduce heat to medium-high and add lentils. Simmer for 20 minutes or until lentils are tender.

  5. Divide spinach between 4 bowls. Pour hot soup over spinach. Garnish with Greek yogurt and ground pepper.


Keeps 4 days in the refrigerator or 3 months in the freezer without spinach and garnishes.

Note

If you use a sodium-free broth and add the salt yourself, your dish will contain less salt than if you had used regular or even low-sodium broth.

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