Indian Lentil and Vegetable Dal with Brown Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A comforting Indian dal made with lentils, carrots, and spinach, served with brown rice. This indian-inspired vegan ready in about 65 minutes pairs lentils, carrots, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup lentils
• 2 carrots
• 2 cups spinach
• 1 tsp turmeric
• 1 cup brown rice

Instructions

1. Step 1: Rinse 1 cup lentils under cold water until the water runs clear. In a large pot, combine the lentils, 1 tsp turmeric, and 2 carrots (peeled and diced into 1/2-inch cubes). Add 4 cups water, bring to a boil over high heat, then reduce to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the lentils are tender but not falling apart. Tip: Don’t add salt until the last 5 minutes of cooking to prevent the lentils from becoming tough.
2. Step 2: Stir in 2 cups spinach (washed and roughly chopped) into the pot. Simmer for 5-7 minutes, until the spinach wilts and the liquid reduces slightly, leaving a slightly thickened dal. Tip: Add the spinach in batches if the pot is overcrowded, as this helps it wilt evenly without steaming.
3. Step 3: In a separate pot, rinse 1 cup brown rice under cold water. Add the rice and 2 cups water to the pot. Bring to a boil over high heat, then cover, reduce to low heat, and simmer for 30-35 minutes, until the rice is tender and the water is fully absorbed. Let rest for 5 minutes, then fluff with a fork. Tip: Use a tight-fitting lid to prevent steam from escaping, which ensures even cooking and prevents the rice from becoming mushy.