High-Protein Lentil & Spinach Pasta (Dal Palak Style)
Rustic red lentil and spinach dal spooned over high-protein pasta. A nourishing vegan Indian-Italian fusion dinner ready in about 30 minutes.
Ingredients
For the lentil spinach sauce
- 1 cup split red lentils (masoor dal) rinsed well
- 1 tablespoon olive oil or neutral oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 medium tomato finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi (dried fenugreek leaves) crushed
- 4 cups fresh spinach roughly chopped
- 3 cups vegetable broth or water
- salt to taste
- black pepper to taste
For the pasta
- 12 oz high-protein pasta red lentil, chickpea, or edamame fusilli or penne
To garnish
- 2 tablespoons fresh coriander (cilantro) chopped
- 1/4 teaspoon red chili flakes optional
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
Make the lentil spinach sauce
- Heat oil in a large skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add onion and cook for 4 to 5 minutes until softened. Stir in garlic and ginger and cook for 1 minute.
- Add tomato and cook until it breaks down and the mixture looks jammy, about 3 minutes. Stir in turmeric and garam masala.
- Add rinsed red lentils and vegetable broth. Bring to a simmer, then cook over medium heat for 12 to 15 minutes, stirring occasionally, until the lentils are very soft and the sauce is thick and chunky.
- Mash a few lentils against the side of the pan to thicken the sauce. Stir in spinach and kasuri methi and cook until the spinach wilts, about 2 minutes. Season with salt and pepper.
Combine and serve
- Add the drained pasta to the skillet with the lentil sauce. Toss gently, adding reserved pasta water a splash at a time until the sauce coats the pasta and looks creamy but still chunky.
- Garnish with fresh coriander and red chili flakes if using. Serve warm.
Notes
Reserve a full cup of pasta water before draining. Red lentils thicken as they sit, so add starchy water a splash at a time while tossing to keep the sauce creamy.
Yellow moong dal can replace red lentils for a similar soft texture. Avoid whole brown or green lentils, which will not break down into a sauce.
Frozen spinach works in a pinch. Use about 1/2 cup thawed and squeezed dry in place of fresh.
The lentil sauce keeps in the refrigerator for up to 3 days or freezes for up to 1 month. Cook fresh pasta when serving for the best texture.
For gluten-free, use certified gluten-free pasta. Red lentil, chickpea, and edamame pastas are usually gluten-free, but always check the package.
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