Ingredients
- 1 cup red lentils
- Water as needed for soaking lentils
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 teaspoons fresh ginger grated
- 4 garlic cloves minced
- 1 1/4 teaspoons cumin seeds
- 1/2 teaspoon turmeric powder
- 3/4 teaspoon coriander powder
- 1/4 teaspoon red chili flakes
- 1 14-ounce can diced tomatoes
- 1 13.5-ounce can reduced-fat coconut milk
- 2 cups vegetable broth
- 1 3/4 cups baby spinach roughly chopped
- 4 teaspoons lemon juice
- Salt to taste
- Fresh cilantro leaves chopped, for garnish
Instructions
- Rinse the red lentils in a sieve under cold water until the water runs clear.
- Place the lentils in a bowl, cover with water, and let them soak for about 30 minutes to help them cook faster. Drain.
- In a medium pot, heat olive oil over medium heat. Add the diced onions and sauté for 3 to 4 minutes until softened. Mix in the grated ginger and minced garlic, cooking for an additional minute until aromatic.
- Add the cumin seeds, turmeric, coriander powder, and red chili flakes. Stir for about 1-3 minutes to let the spices bloom and release their aroma.
- Add the diced tomatoes with their juices, followed by the soaked (and drained) lentils, coconut milk, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and allow it to simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are soft and the dal has thickened.
- Stir in the baby spinach and lemon juice. Let the dal simmer for an additional few minutes until the spinach wilts. Season with salt to taste and remove from heat.
- Garnish with freshly chopped cilantro just before serving.
