Red Lentil Dhal with Garlicky Spinach & Basmati Rice

A creamy red lentil dhal made effortlessly with Shemin’s Curry Paste, served alongside fluffy basmati rice and garlicky spinach.

Perfect for a midweek dinner, packed with protein, fibre, and flavour.

Total Time: 45 minutes (10 minutes prep)
Serves: 4
Calories per Serving: Approx. 540 kcal

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Indian Starter Pack

The Shemin's Indian Starter Pack is your shortcut to incredible home-cooked Indian meals. From creamy Korma to fiery Vindaloo, Chicken Tikka to crisp Bhajis, this pack makes it fast and easy to create authentic flavours at home. Includes: Shemin’s Indian Recipe Book, your choice of any 2 Indian Curry Pastes, plus Garam Masala and Tandoori spice blends.

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Ingredients

3 tbsp vegetable oil
1 onion, roughly chopped
8 garlic cloves (6 crushed, 2 sliced)
28g fresh coriander (stalks finely chopped, leaves roughly chopped)
100g Shemin’s Curry Paste (Indian, Goan or Massaman)
200g red lentils, rinsed
1 litre vegetable stock
1 tsp fine sea salt (or to taste)
240g basmati rice
260g spinach
Juice of 1 lemon
Optional: dollop of natural yogurt or dairy-free alternative to serve

How to make Red Lentil Dhal with Garlicky Spinach & Basmati Rice

Make the dhal: Heat 2 tbsp of the oil in a large high-sided pan over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until softened. Stir in the crushed garlic and chopped coriander stalks, cooking for 1 minute. Add the Shemin’s Curry Paste and fry for 2–3 minutes until fragrant. Add the rinsed lentils, vegetable stock, and salt. Bring to the boil, then simmer for 30–35 minutes, stirring occasionally, until the lentils are tender and creamy.
Cook the rice: Meanwhile, rinse the rice in a sieve until the water runs clear. Put in a large pan with 480ml salted water, bring to the boil, then reduce the heat to low. Stir once, cover, and simmer for 11 minutes (don’t lift the lid). Remove from heat, keep covered for 5 minutes, then fluff up with a fork.
Prepare the spinach: Boil the kettle. Put the spinach in a large colander and pour over boiling water until wilted. Rinse under cold water to cool, then squeeze out excess liquid. Heat the remaining 1 tbsp oil in a frying pan, add the sliced garlic, and fry for 1 minute. Add the spinach, toss for 1–2 minutes until glossy, then stir in the lemon juice.
Serve: Divide the rice between 4 bowls, spoon over the dhal, add the spinach, and scatter with coriander leaves. Top with a dollop of yogurt if desired and serve with Shemin’s Indian Breads.

Tips

Tips:

Toast the spices: Add a few Shemin’s Cumin Seeds to the oil before the onion for a richer, nuttier aroma.
Make it creamier: Stir in a spoonful of coconut cream just before serving for extra richness.
Boost the protein: Mix in cooked chickpeas or cubes of paneer towards the end.
Let it rest: Leave the dhal to sit for 10–15 minutes before serving — the flavours will deepen and the texture will thicken beautifully.
Add fresh garnish: Top with thinly sliced red onion or fresh chilli for extra crunch and colour.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Red Lentil Dhal with Garlicky Spinach & Basmati Rice

Prep Time

Cook Time

Serves

The star of the show

Indian Starter Pack

(12)

Ingredients

How to make Red Lentil Dhal with Garlicky Spinach & Basmati Rice

Tips

Pair it with

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Get a free recipe ebook

Red Lentil Dhal with Garlicky Spinach & Basmati Rice

Prep Time

Cook Time

Serves

The star of the show

Indian Starter Pack

(12)

Ingredients

How to make Red Lentil Dhal with Garlicky Spinach & Basmati Rice

Tips

Pair it with

(12)

Indian Starter Pack

(38)

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Shemin's Mild Indian Curry Paste

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Shemin's Medium Indian Curry Paste

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Medium

Shemin's Massaman Curry Paste

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Medium

Shemin's Goan Indian Curry Paste

Join Shemin’s RECIPE Club

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