Ingredients
- 2 tbsp olive oil
- 1 large yellow or white onion, diced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp garam masala, or more to taste
- 2 tsp paprika, or more to taste
- 1 tsp ground turmeric
- 1 tsp red pepper flakes, or more to taste
- 1½ cups dried red lentils, rinsed
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (13.5 oz / 400 ml) coconut milk or coconut cream
- 3 cups vegetable broth
- Salt, to taste
- 3–4 cups baby spinach, optional
To Serve
- Steamed brown or white rice
- Warm naan
- Fresh cilantro
- Lemon or lime wedges
- Extra red pepper flakes, optional
- Optional Add-Ins
- Chickpeas
- Roasted cauliflower
- Sweet potato
- Peas
- Fresh tomatoes
- Coconut yogurt
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the onion and cook for 5–7 minutes.
Step 3
Stir in the garlic and ginger and cook for 1 minute.
Step 4
Add the garam masala, paprika, turmeric, and red pepper flakes.
Step 5
Cook for 30–60 seconds, stirring constantly.
Step 6
Add the red lentils, diced tomatoes, coconut milk or cream, and vegetable broth.
Step 7
Season lightly with salt and bring to a gentle boil.
Step 8
Reduce the heat, cover, and simmer for 20–25 minutes, stirring occasionally.
Step 9
Add more broth or water if the dal becomes too thick.
Step 10
Stir in the spinach if using and cook for 2–3 minutes.
Step 11
Taste and adjust the seasoning.
Step 12
Serve with rice, naan, cilantro, citrus wedges, and red pepper flakes.
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