Red Lentil Dahl

In a large pot or pan over medium heat, sauté the yellow onion, chopped small (1 large) in the olive oil (1 tbsp) for 5 minutes, stirring frequently. Then add the garlic, minced (5 cloves) and fresh ginger, peeled and grated (1 tbsp) and cook 1 more minute, until fragrant. Start 6m timer

Add the garam masala (1 tbsp), ground turmeric (1 tsp) and red pepper chili flakes (0.5 tsp) to the pan and stir into the onion mixture. Add a few tablespoons of [water] if the mixture is too dry.

Now add the dried red lentils (1.5 cups), can diced tomatoes (14 ounce) and their juices, can full fat coconut milk (13.5 ounce) and vegetable broth (3 cups) to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally. Start 15m timer

Squeeze the juiced (0.5 lemon,) into the pan, and stir in the [3-4 cups baby spinach] as well until wilted. Add salt (1 tsp) to taste.

Serve with cooked brown or white rice (4 cups) and [vegan naan]. Enjoy!