Spinach & Lentil Dal
Creamy Indian-spiced dal with red lentils and spinach made in the Instant Pot. Anti-inflammatory ingredients support PCOS management naturally.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate in airtight containers for up to 6 days. Freeze portions for up to 3 months — dal freezes beautifully.
- Batching: Turmeric and ginger have anti-inflammatory properties that may help with PCOS symptoms.
- Reheat: Microwave for 2–3 minutes, stirring once. Stovetop: reheat over medium-low heat for 5 minutes, adding a splash of water or broth as it thickens.
EXECUTION STEPS
HIGH HEAT SEAR
Set the Instant Pot to Sauté mode. Add coconut oil, onion, and cook for 3 minutes until translucent.
HIGH HEAT SEAR
Add garlic and ginger; cook for 1 minute until fragrant.
VEGGIE STEAM-SAUTÉ
Add turmeric, cumin, garam masala, and coriander. Stir for 30 seconds to toast the spices.
THE MACRO PREP
Add red lentils, diced tomatoes, and vegetable broth. Stir well.
STEP 5
Cancel Sauté mode. Lock the lid and set to Pressure Cook on HIGH for 10 minutes with natural release.
STEP 6
Once pressure releases naturally (about 10 minutes), open lid and stir in spinach. The residual heat will wilt it immediately.
STEP 7
Stir in lemon juice and season with salt. The dal will thicken as it cools.
PRIMARY CATEGORY
EXPLORE MORE Instant Pot ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1½ cups dried red lentils, rinsed
- 4 cups vegetable broth
- 3 cups fresh baby spinach
- 1 can (14 oz) diced tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon coconut oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garam masala
- ½ teaspoon coriander
- ½ teaspoon salt
- Juice of ½ lemon