---
title: "Spinach & Tomato Dhal"
description: "A five-ingredient vegan dhal: red lentils, spinach, cherry tomatoes, a stock cube and garam masala, all put in one pan with cold water and simmered for twenty minutes. No chopping, no frying first."
category: "Main Course"
cuisine: "Indian"
serves: "4 people"
prep: "5 mins"
cook: "20 mins"
author: "Thomas Chaplin"
site: "Chaplin Kitchen"
url: "https://chaplinkitchen.com/r/spinach-and-tomato-dhal/"
datePublished: "2026-10-10T21:44:27+01:00"
dateModified: "2026-10-10T21:44:27+01:00"
---

# Spinach & Tomato Dhal

A five-ingredient vegan dhal: red lentils, spinach, cherry tomatoes, a stock cube and garam masala, all put in one pan with cold water and simmered for twenty minutes. No chopping, no frying first.

**Category:** Main Course · **Cuisine:** Indian · **Serves:** 4 people · **Prep:** 5 mins · **Cook:** 20 mins

**Recipe URL:** https://chaplinkitchen.com/r/spinach-and-tomato-dhal/

## Ingredients

- 200g red lentils _(1 cup)_
- 60g fresh spinach _(2 handfuls)_
- 200g cherry tomatoes _(2 handfuls)_
- 1 vegetable stock cube
- 1 tbsp garam masala
- 500ml cold water _(2 cups)_

## Method

1. **Fill the pan.** Put the red lentils, spinach, cherry tomatoes, crumbled stock cube and garam masala in a saucepan and pour in the cold water.
2. **Simmer the dhal.** Bring to a gentle simmer and cook on a low heat for about 20 minutes, stirring now and then so the lentils don't catch on the bottom. If it starts to look dry, add a splash more cold water.
3. **Rest and serve.** Turn off the heat and leave the dhal to stand for 2 minutes to thicken, then spoon into bowls.

## Notes

- Finish each bowl with a squeeze of lemon, some fresh herbs and a pinch of chilli flakes, and serve with crusty bread.
- Use a vegetable stock cube to keep it vegan.
- The lentils keep drinking water as the dhal stands, so loosen leftovers with a splash of water when reheating.