Red Lental Dahl
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, finally chopped
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp garam masala
- 1 tsp ground tumeric
- 1/2 tsp red pepper chili flakes
- 1 1/2 cups dried red lentils
- 14 ounce can diced tomatoes
- 13.5 ounce full fat coconut milk or cream
- 3 cups vegetable broth
- 1/2 lemon juiced
- 3-4 cups baby spinach
Method
- saute onion in the olive oil for 5 minutes
- add garlic and ginger, cook another minute, until fragrant
- Add garam masala, tumeric, red pepper flakes, stir with mixture. Add a few tbsp of water if mixture is too dry.
- Add dried lentils, canned tomatoes (and their juices), coconut milk, vegetable broth, stir well and bring to boil.
- turn down low and simmer for 15 minutes, until lentils are cooked and soft
- add lemon juice into the pan, stir spinach until wilted.
- Add ~ 1 tsp of salt to taste.
- Recommended to serve with Vegan Naan.
