Dal Palak (Indian Lentil & Spinach Soup)

Ingredients

• 1/2 cup (about 96 g)lentils
• 1&1/2 cups (355 ml)water
• 2 cups (about 60 g), choppedspinach
• 2 tbsp (30 ml)oil
• 1 cup (about 160 g), finely dicedonion
• 1/2 tspcumin seeds
• 1 clove, mincedgarlic
• 1/2 inch (about 1 cm), mincedginger
• 1/4 tspchilli powder
• 1 cup (about 180 g), choppedtomato
• 1/2 tsp, or to tastesalt
• 1/2 tsp (optional)fenugreek leaves
• 1 tbsp (15 ml), dividedlemon juice

Instructions

1. 1

   Cook the lentils

   Put the lentils and water in a pot over medium-high heat. Bring to the boil, then cook until the lentils have completely broken down, about 20–30 minutes depending on the type of lentils.

2. 2

   Soften the onion

   In a separate pot over medium-high heat, add the onion and cumin seeds to hot oil. Sauté for 5 minutes.

3. 3

   Add aromatics

   Stir in the garlic and ginger and cook for 1 minute.

4. 4

   Cook the tomatoes

   Add the chilli powder and stir for 1 minute, then add the tomatoes.

5. 5

   Wilt the spinach

   Cook for 5–8 minutes, until the tomatoes have broken down. Add the salt and taste to adjust the seasoning, then stir in the spinach during the final minute of cooking and take the pot off the heat.

6. 6

   Combine the mixture

   Tip the spinach mixture into the pot of lentils and stir well. Taste and adjust the seasoning, then set aside.

7. 7

   Temper the spices

   Heat a pan over medium-high heat, add oil, cumin and red chillies, and let the spices temper for 30 seconds. Take the pan off the heat. Quantities for these tempering ingredients are not specified in the recipe.

8. 8

   Serve the soup

   Ladle the soup into bowls. Drizzle over the tempered spices and lemon juice, finish with fenugreek leaves, and serve with rice or roti.

What is dal palak?

Dal palak is an Indian dish combining dal, or cooked lentils, with palak, meaning spinach. Versions vary by household, but the pairing makes a hearty, gently spiced soup or stew.

Here, lentils are cooked until soft, then mixed with spinach cooked alongside onion, cumin, tomato, garlic and ginger. A final tempering of spices and a squeeze of lemon add aroma and brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 10g protein, 29g carbs, 7g fat.

The lentils provide most of the carbohydrates, fibre and plant protein, while the oil contributes most of the fat. Serve a bowl with extra vegetables alongside, or pair it with rice or roti according to how substantial you want the meal to be.

Choose and cook the lentils

Lentils: the recipe does not specify a variety, and cooking time can vary. Start checking around 20 minutes and continue until they have broken down completely.

Water: the stated amount gives the lentils a thick soup base. If they soften before the end of the cooking time, keep the heat gentle so they do not catch on the bottom.

Build the tomato mixture

Onion and cumin: cooking these in hot oil first gives the mixture a savoury foundation. Stir as they cook so the onion softens without browning too quickly.

Tomato and spices: let the tomatoes cook until they break down before adding the spinach. This gives the lentils a more cohesive, well-seasoned mixture.

Add spinach at the end

Spinach: add it only for the final minute, as directed, so it wilts into the hot mixture without becoming overly soft.

Consistency: once combined with the lentils, the soup should be thick and spoonable. Stir thoroughly so the spinach mixture is distributed throughout.

Finish with a tempering

Tempering: briefly heating the listed oil, cumin and red chillies releases their aroma. The method gives no quantities for these ingredients, so use your own judgement if making this final topping.

Lemon and fenugreek: add these when serving rather than cooking them for a long time. Lemon brings a fresh contrast, while optional fenugreek leaves contribute a distinctive savoury note.

Serve it as a meal

Rice: serve alongside the soup to make a filling bowl, or spoon the dal over the rice.

Roti: warm flatbread is another useful accompaniment for scooping up the thick lentils. A simple salad or extra cooked vegetables can round out the plate.

Recipe notes & tips

• Rinse the lentils before cooking if they need cleaning.
• Check the lentils regularly near the end of their cooking time, as different varieties soften at different rates.
• Stir the onion mixture while it cooks to help it soften evenly.
• Wait for the tomatoes to break down before adding the spinach.
• Taste the soup after combining the lentils and spinach mixture, then adjust the salt.
• Add the lemon juice just before serving for a fresh finish.

Variations

• Use another lentil: choose a variety you have on hand and cook it until completely soft.
• Adjust the heat: reduce the chilli powder for a milder soup.
• Add more spinach: stir in an extra handful during the final minute if you have some to use.
• Make it thicker: use a little less water when cooking the lentils.
• Serve with rice: spoon the soup over cooked rice for a more substantial bowl.

Common mistakes to avoid

• Stopping too early: cook the lentils until they have broken down completely for the intended soft texture.
• Adding spinach too soon: wait until the final minute so it does not cook for too long.
• Leaving the onion unstirred: stir it as it sautés to help it soften evenly.
• Adding tomatoes before the aromatics: cook the garlic, ginger and chilli powder in their stated order first.
• Skipping the seasoning check: taste after combining the mixtures and adjust the salt to your preference.
• Overheating the tempering: remove it from the heat after 30 seconds as directed.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water if it has thickened.

Frequently asked questions