This version of a red lentil dal shines with the warmth of ginger, sweet alliums, tangy yogurt and cilantro – a combination that partners beautifully with un-oaked Sauvignon Blanc and other crisp, energetic whites.
Ingredients
- 1 Tbsp (~ 1” chubby piece) grated fresh ginger
- 1 Tbsp (~ 3 cloves) grated fresh garlic
- 1 tsp cumin (ground or whole)
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- ⅛ tsp ground cayenne pepper
- 1 medium yellow onion
- 3 Tbsp olive oil or neutral oil
- 1 Tbsp tomato paste
- 1 cup dried red lentils, rinsed
- 3½ cups water
- ½ tsp fine sea salt, plus more to taste
- 4 oz (~ 4 cups packed) fresh spinach leaves, thick stems removed
- ¼ cup coarsely chopped cilantro
- 1 cup Greek yogurt for serving
- Optional: 4 Persian cucumbers, sliced
Directions
Peel and grate the ginger and garlic, and put them in a small bowl with all the dried spices. Peel and finely chop the onion.
In a wide, straight-sided skillet, stir together the olive oil and onions and cook gently over medium heat for 6-7 minutes, until the onions are translucent and just beginning to color. Stir in the tomato paste and the contents of the spice bowl for one minute. Add the lentils, water and salt, stir well, then cover the pan and bring to a simmer. Vent the cover to allow steam to escape, and simmer gently for 20-25 minutes, or until the lentils are completely soft.
Taste and adjust the seasoning with more salt or cayenne to taste. Chop the spinach and cilantro, and stir them into the hot soup until the spinach is wilted and soft.
Serve with Greek yogurt dolloped into each bowl to taste, and, if you like, chilled cucumber slices on the side.