Red Lentil Dahl

Allergens: Coconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Chop the onion, press or mince the garlic, and peel and grate the ginger.

Heat the oil in a large pot over medium heat (6/9). Sauté the onion for about 5 minutes, stirring frequently.

Add the garlic and ginger and cook for 1 minute.

Stir in the garam masala, ground turmeric and red pepper flakes.

Add the dried lentils, canned tomatoes, coconut milk and vegetable broth. Stir well and bring to a boil.

Reduce the heat and simmer for about 30 minutes, stirring occasionally, until the lentils are soft.

Remove from the heat. Stir in the lemon juice and fresh spinach until the spinach wilts.

Season with salt and serve.