There’s something quietly magical about a good lentil dahl. It’s warm, nourishing, and just complicated enough to feel like you’ve made a proper meal — but simple enough to throw together after a long day.
This Lentil Dahl with Spinach is the solo cook’s dream:
- One pot
- Four ingredients
- Twenty minutes
- Zero waste
It’s also naturally vegan, budget-friendly, and great for anyone who likes to eat well without having to Google 17 spices or clean 6 saucepans.
🌱 Why You’ll Love This Dahl
At Plan4One.com, we’re here for:
- ✅ Meals that scale down beautifully for one
- ✅ Ingredient lists that make sense on a weeknight
- ✅ Comforting dishes that leave you feeling nourished, not stuffed
- ✅ Affordable, everyday ingredients you can find anywhere in Australia
This red lentil dahl checks all the boxes:
- Naturally high in plant-based protein & fibre
- Packed with warming flavour from just curry powder
- A perfect base for all your fridge scraps and add-ins
- Great as a main, or a side to something like grilled tofu, fish, or naan
🍛 Lentil Dahl with Spinach (Single Serve)
Prep + Cook Time: 20 minutes
Serves: 1
Effort Level: Low and lovely
🛒 Ingredients
- ¼ cup red lentils (rinsed)
- ½ tsp curry powder (mild, medium or hot — your choice)
- ½ cup water (plus a splash more if needed)
- A handful of baby spinach
- Pinch of salt to taste
- Optional: squeeze of lemon, dash of coconut milk, chilli flakes
👩🍳 Method
1. Simmer the Lentils
- Place red lentils, curry powder, and water in a small saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Cook for about 12–15 minutes, or until lentils are soft and the mixture is thick. Add more water if it starts to stick.
💡 Plan4One Tip: Stir every few minutes and keep the heat low once it starts to thicken — red lentils can go from “creamy” to “scorched” pretty quick if left unattended.
2. Stir in the Spinach
- Once the lentils are soft and creamy, stir in the spinach.
- Cook for another 1–2 minutes, just until wilted.
- Taste and season with salt. Add a squeeze of lemon or a dash of coconut milk if you want to level things up.
🥄 Serving Suggestions
Scoop your dahl into a bowl and enjoy on its own — or pair it with:
- 🍚 Cooked basmati or brown rice
- 🫓 Warm naan or flatbread
- 🥒 A quick cucumber raita or side of yogurt
- 🌶️ A sprinkle of chilli flakes if you like it hot
💚 Nutrition Highlights
This little bowl is packed with plant-based power:
- Red lentils provide fibre, iron, and protein
- Spinach gives you vitamin C, folate, and magnesium
- Curry powder adds antioxidant-rich turmeric and warming spices
- Naturally low in fat and high in slow-release energy
Perfect for meat-free Mondays, weeknight wind-downs, or whenever your body says “please feed me something real.”
🧊 Storage & Leftovers
This is designed to be a single serve — no leftovers, no stress. But if you do double the batch (smart), it’ll keep in the fridge for up to 3 days or can be frozen in small containers for emergency comfort meals.
Reheat with a splash of water or stock to loosen it up.
🧽 Clean-Up Score: 10/10
You’ll only need:
- One small pot
- One spoon
- One bowl
No blender, no straining, no mess. Just a gentle stir and simmer — the dahl does the rest.
🎯 Final Thoughts
This Lentil Dahl with Spinach is the definition of low-fuss comfort food for one. It’s warm, healthy, customisable, and way more satisfying than takeaway — especially when you can make it in 20 minutes flat.
Whether you’re a longtime vegetarian or just trying to eat more plants without crying, this recipe is one to keep on rotation.
💌 Want More Quick, Solo-Sized Recipes?
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