Lentil and Spinach Dhal with Bone Broth
A deeply nourishing Indian-inspired dhal where red lentils are simmered in home-made bone broth instead of water, delivering glycine, proline, and collagen precursors essential for joint cartilage repair. Spinach adds folate and iron while cumin and turmeric address chronic low-grade inflammation.
Total Time
45 min
Prep
10 min
Cook
35 min
Servings
4
Cuisine
South Asian Indian
340kcal
Calories
22g
Protein
42g
Carbs
7g
Fat
10g
Fiber
How to Make It
- 1
Heat ghee or olive oil in a heavy-bottomed pot over medium heat. Add onion and fry for 5 minutes until golden. Add garlic and ginger and fry for 2 more minutes.
- 2
Add turmeric and cumin. Stir for 30 seconds until fragrant — do not burn the spices.
- 3
Add canned tomatoes and cook for 5 minutes, stirring, until the sauce darkens slightly and oil separates.
- 4
Add rinsed lentils and bone broth. Stir well. Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes until lentils are completely soft and beginning to dissolve.
- 5
Add spinach and stir through. Cook for 3–4 minutes until wilted.
- 6
Stir in garam masala and lemon juice. Taste and adjust salt minimally. Serve hot garnished with fresh coriander. Pair with brown rice or roti.
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