Ingredients
- 1 tbsp olive oil
- 1 large yellow or white onion, finely diced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1½ cups dried red lentils
- 1 can diced tomatoes
- 1 can coconut milk or coconut cream
- 3 cups vegetable broth
- 1 tsp salt and pepper, or to taste
- Juice of ½ lemon
- 4 cups baby spinach
- For Serving
- Brown or white rice
- Naan
- Limes
- Cilantro
- Jalapeños
- Chili flakes
Servings
Yields
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Linked Recipes
Preparation
Step 1
Sauté the onion in olive oil for 5 minutes.
Step 2
Add the garlic and ginger and cook for 1 minute.
Step 3
Add the garam masala, turmeric, paprika, and red pepper flakes. Stir well.
Step 4
Add a few tablespoons of water if the mixture is too dry.
Step 5
Add the lentils, tomatoes and their juices, coconut milk, and vegetable broth.
Step 6
Bring to a boil, then reduce to a simmer for about 15 minutes, stirring occasionally.
Step 7
Stir in the lemon juice and spinach until wilted.
Step 8
Season with salt and pepper and serve with desired toppings.
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