Soups
Red Lentil & Spinach Dal with Brown Rice
Red lentils simmer into a thick, gently spiced dal with tomatoes and spinach, served with brown rice for a filling plant-based dinner that reheats beautifully.
Inspired by Indian-inspired weeknight lentil dal
Prep
10 min
Cook
45 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 15 ingredients
- • 1 cup dry brown rice
- • 2 cups water, for the rice
- • 1 1/4 cups dry red lentils, rinsed
- • 3 cups water, for the dal
- • 1 tablespoon olive oil
- • 1 onion, finely diced
- • 3 cloves garlic, minced
- • 1 tablespoon grated fresh ginger
- • 1 teaspoon ground cumin
- • 1 teaspoon ground turmeric
- • 1 can diced tomatoes (14.5 ounces), no salt added
- • 4 cups baby spinach
- • 1/2 teaspoon kosher salt
- • 2 tablespoons lemon juice
- • 1/4 cup chopped cilantro
View ingredient-by-ingredient match
- 1 cup dry brown riceMissing
- 2 cups water, for the riceMissing
- 1 1/4 cups dry red lentils, rinsedMissing
- 3 cups water, for the dalMissing
- 1 tablespoon olive oilMissing
- 1 onion, finely dicedMissing
- 3 cloves garlic, mincedMissing
- 1 tablespoon grated fresh gingerMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon ground turmericMissing
- 1 can diced tomatoes (14.5 ounces), no salt addedMissing
- 4 cups baby spinachMissing
- 1/2 teaspoon kosher saltMissing
- 2 tablespoons lemon juiceMissing
- 1/4 cup chopped cilantroMissing
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Method
Recipe notes
Red lentils are meant to soften and lose their shape here, producing a thick dal without cream. This differs from the catalog's brothier Mediterranean lentil soup in texture, seasoning, and rice pairing.
Planning, storage, and serving
Storage and reheating
Refrigerate rice and dal within two hours in shallow covered containers and use within 3 days. Reheat to 165 F, adding water to loosen the lentils; freeze dal separately up to 2 months.
Make-ahead tips
Dal can be cooked a day before serving and often tastes fuller after resting. Portion cooked rice separately so each component can be reheated with the appropriate amount of water.
What to serve with it
- - Cucumber and tomato salad
- - Roasted cauliflower
- - Extra lemon wedges
Equipment needed
- - Saucepan with lid
- - Medium heavy pot
- - Fine-mesh sieve
Difficulty explained
The rice and lentils cook in parallel with little active work; occasional stirring keeps the thickening dal from sticking.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Flat-leaf parsley
Use the same volume of chopped flat-leaf parsley if cilantro is disliked.
Bottled 100% lemon juice
Use slightly less bottled lemon juice, then adjust after tasting.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Green or brown lentils stay firmer and take longer; they will not produce the same creamy dal texture.
- A thick pot of lentils can catch on the bottom, so stir and reduce heat as it softens.
- Leaving rice at room temperature for hours is not safe meal prep; cool it in shallow portions and refrigerate promptly.
Nutrition Context
- Lentils and brown rice provide plant protein and carbohydrate, with spinach and tomatoes adding vegetable variety.
- The rounded estimate includes one quarter of both the rice and dal; no added cream or unlisted cooking fat is included.
FAQ
Is this a soup?
It is a thick spoonable dal with rice, not a thin broth soup. Add water only enough to keep it comfortably spoonable.
Can I use canned lentils?
Canned lentils are usually firmer varieties; they will produce a different texture and need less water and simmering.
Why rinse red lentils?
Rinsing removes surface starch and any dust; inspect for small debris before cooking.
Can I freeze the rice too?
Yes. Cool promptly, freeze in thin portions, and reheat until steaming hot; keep it separate from the dal if possible.
Do I need coconut milk?
No. The softened red lentils supply the creamy texture; the recipe is built without coconut milk.
What sides pair best with this dish?
Good pairings include Cucumber and tomato salad; Roasted cauliflower; Extra lemon wedges. Choose one or two based on how substantial you want the meal to be.