Ingredients:-

• 1 tablespoon olive oil
• 1 large yellow onion, chopped small
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and grated
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon red pepper chili flakes
• 1 1/2 cups dried red lentils
• 14 ounce can diced tomatoes
• 13.5 ounce can full fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon salt, or to taste
• half a lemon, juiced
• 3-4 cups baby spinach
• 4 cups cooked brown or white rice

Method:-

• In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently.
• Then add the garlic and ginger and cook 1 more minute, until fragrant.
• Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.
• Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan.
• Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.
• Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted.
• Add salt to taste. I used 1 teaspoon.
• Serve with rice or naan.

Notes

• Leftover dahl will keep in the refrigerator for about 4 days in a covered container. It also
• freezes well.
• May use light coconut milk if desired, it simply won't be as creamy. If you can't have coconut,
• you may substitute Cashew Cream instead. Unsweetened almond/cashew/soy milk may
• work as well.
• To make it in the Instant Pot: Use the sauté feature to cook the onions, then the garlic and
• ginger. Add spices and stir. Turn off the Instant Pot for a moment, and add the lentils,
• tomatoes, coconut milk and broth. Seal and cook at high pressure for 10 minutes. Do a quick
• release, then add the lemon juice and stir in the spinach until wilted. Serve.
• Nutritional information is an estimate only and does not include rice or naan.