Red lentil Dahl

Prep time: 15 min | Total time: 50 min |

Conservation: 4 days |

Allergens: Coconut

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

Ingredients

In a pot, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently.

Add the garlic and ginger and cook 1 more minute.

Add the garam masala, turmeric and red chili flakes and stir.

Add the dried lentils, canned tomatoes, coconut milk and vegetable broth to the pot.

Stir well and bring to a boil, then lower heat and simmer for about 30 minutes or until the lentils are cooked and soft. Stir occasionally.

Squeeze the lemon juice into the pot, and stir in the spinach as well until wilted.

Add salt to taste.