About the Recipe
This red lentil dahl is creamy, nourishing, and full of warming spices. Coconut milk adds richness while lemon and spinach keep the dish fresh and balanced.
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
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.
