Name: Red Lentil Dahl
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 8 servings
Cuisine: indian
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, chopped small; 5 cloves garlic, minced; 1 tablespoon fresh ginger, peeled and grated; 1 tablespoon garam masala; 1 teaspoon ground turmeric; 0.5 teaspoon red pepper chili flakes; 1.5 cups dried red lentils; 14 ounce can diced tomatoes; 13.5 ounce can full fat coconut milk; 3 cups vegetable broth; 1 teaspoon salt (, or to taste); 0.5 half lemon, juiced; 3.5 cups baby spinach; 4 cups cooked brown or white rice; null null vegan naan

Instructions

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1

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.
2

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.
3

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.
4

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.
5

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