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Yellow Split Pea Spinach Dahl

Yellow Split Pea Spinach Dahl

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Simple, yellow split pea dal recipe seasoned with fresh spices, garlic, ginger, and swimming in a curried coconut sauce. The perfect plant-based side!

Ingredients

Scale
  • LENTILS
  • 2 cups yellow split peas
  • 8 cups water
  • 1 freshly squeezed lemon juice
  • 1 teaspoon salt
  • SPINACH CURRY
  • 1 tablespoon coconut oil
  • 1 medium onion
  • 5 medium garlic cloves, peeled and finely chopped
  • 1/4 cup fresh ginger, peeled and finely chopped
  • 2 teaspoons cumin seeds
  • 1 teaspoons turmeric
  • 1 teaspoon curry powder
  • 8 ounces baby spinach, washed and coarsely chopped
  • Sea salt & Pepper
  • Steamed rice, cauliflower rice or naan, for serving

Instructions

  1. Place the yellow split peas in a fine-mesh strainer and rinse thoroughly under cold water. Transfer to a large saucepan, add the measured water, and bring to a boil over high heat.
  2. Reduce the heat to medium low and simmer, stirring occasionally and skimming any scum off the surface with a large spoon, until the peas are completely soft and the consistency of split pea soup, about 45 minutes.
  3. Remove from the heat and stir in the lemon juice and measured salt; set aside.
  4. In a large rimmed skillet, heat oil and sauté onion, garlic, and ginger for 2-3 minutes, stirring frequently.
  5. Add the cumin seeds, turmeric, and curry stirring occasionally, until the cumin seeds are toasted and fragrant, about 3 minutes; season with salt; and cook until everything softens, about 2 to 3 minutes.
  6. Add the spinach, stirring occasionally, until the spinach is completely wilted, about 4 minutes.
  7. Transfer the spinach mixture to the reserved saucepan with the split peas and stir to combine.
  8. Serve immediately with steamed rice, cauliflower rice or naan on the side. Enjoy!

Nutrition

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