Spinach Dahl

This is a vegan recipe that will travel well and be a great option for an outdoor party. Serve this dip with naan or pita chips. I recommend that you get the yellow split peas for this, but of course, you can use whatever you like.



Ready In:

55 min


302 (1 cup)

Good For:



  •  2 Tablespoons canola oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1/2 tbsp salt
  • 1 Tablespoon curry powder 
  • 4 cups water or vege broth
  • 2 teaspoons freshly grated ginger
  • 1 cup yellow split peas, dry
  • 1 teaspoon cumin
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon cayenne pepper 
  •  8 ounces fresh spinach, chopped   
  • juice of 1/2 lemon
  • salt and pepper to taste

Heat up the oil on medium heat in a soup pot or large fry pan. Add the onion and saute for 4-5 minutes, until translucent. Add the garlic, salt, and curry powder. Saute only another 60 seconds and add the water or vegetable broth. Add the split peas and remaining spices. Simmer, uncovered, for about 40 minutes (or until split peas are tender). Add the spinach and cook until the spinach is wilted, about 5 minutes. Remove from heat and add lemon juice. Season to taste.                                               Serve with naan, pita chips, or over rice.