Vegetarian Indian Spinach & Lentil Dal with Cumin-Spiced Rice

Spinach & Lentil Dal

At Gabfoods we believe that the best way to travel the world is through taste and this week we’re taking you to India with this Vegan Spinach & Lentil Dal! Summer is officially over, fall is here and winter is just around the corner, and it’s time to replace your summer dishes with warm, hearty and nutritious meals. 

We know it can be hard to get in your daily iron intake on a vegan or vegetarian diet, so this recipe is a perfect source of iron from the lentils and spinach for those of you who want to eat plant-based. As an added plus, lentil is an excellent source of plant-based protein!

This recipe is also perfect for meal-prep and can be stored in the fridge for 5 to 7 days. 

If you watched our Gab’s Live Series Instagram live a few weeks back you might remember this recipe but we wanted to make it a little easier for all of you to have the recipe on hand easily refer to it for when you’re in need of a quick, easy and nutritious meal. 

So put your apron and travel through taste to India with this quick and easy recipe!

Serves 2-4

Vegetarian, GF

Total Cook Time: 30 Minutes


Spinach & Lentil Dal 

  • Spinach (450g)
  • Black Lentils (380g)
  • Garlic (2-3 cloves)
  • Ginger (2 tbsp)
  • Fresh Mint (about 15 leaves)
  • Onion (1)
  • Ghee or other fat to make it vegan (3 tbsp)
  • Yogurt or coconut milk (60g)
  • Fennel Seeds (1/tsp)
  • Garam Masala (2 tsp)
  • Fenugreek (1 tsp)
  • Cumin Seeds (2 tsp)
  • Mustard Seeds (1 tsp)
  • Salt (1 tsp)

Cumin-Spiced Basmati Rice 

  • Basmati Rice (1 Cup)
  • Water (1.5 Cups) 
  • Dash of cumin 

*Serve with:

  • A teaspoon of mango chutney 
  • Gabfoods Keto Crackers


Spinach & Lentil Dal 

  1. Sautee the diced onions with the ghee on medium heat until translucent (about 4 to 5 minutes) 
  2. Add the minced garlic and ginger and cook until golden brown
  3. Add the seeds and spices and mix in with the other ingredients for about 1 minute
  4. Lower the heat and add the spinach, mint leaves and water. Cook for another 3 minutes until the spinach wilts
  5. Add the spinach and spice mix to a blender and pulse for a few seconds 
  6. Add all the ingredients back to the pan over low heat and mix in the yogurt (or coconut milk) 

Cumin-Spiced Basmati Rice 

  1. Rinse your rice 
  2. Add the rinsed rice and water to a saucepan
  3. Add a dash of cumin and salt to taste 
  4. Bring all the ingredients to a boil over high heat
  5. Once it reaches a boil, bring the fire to medium heat, cover and cook for 20 minutes 

And ta da!! Your super easy, nutritious and flavorful meal is ready in a heartbeat! Now all you have to do is plate it up your dal and rice and enjoyyy!

We’re not done just yet;)

Make sure to tag your recreations of our recipes with the hashtag #cookingwithgab to be featured on our Instagram. Which country’s dishes would you like us to recreate next week? Let us know in the comments below!

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