Creamy Green Lentil Dahl

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Garam Masala

  Badia

  2 tsp or 48g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lentils

  Raw

  1 cup or 192g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  1 cup or 30g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

Directions

1. Warm the olive oil in a deep, lidded skillet or casserole dish over medium heat.
2. Add the sliced red onion and cook, stirring, until softened and translucent, about 3 to 4 minutes.
3. Stir in the minced garlic and ginger and cook 1 minute. Add the sliced green chili, garam masala, turmeric, and a pinch of red pepper flakes, and cook until fragrant, 30 to 60 seconds.
4. Rinse the lentils under cold water until it runs clear, then add them to the pan with the coconut milk and vegetable broth. Season generously with salt and black pepper and stir well.
5. Bring to a boil, then reduce to a gentle simmer. Cover and cook, stirring occasionally to prevent sticking, for about 30 minutes. Uncover and continue simmering 15 to 20 minutes more, until the lentils are tender and the dahl is thick and creamy.
6. Stir in the roughly chopped spinach and cook just until wilted, about 1 minute.
7. Remove from the heat and stir in the lemon zest and juice. Taste and adjust seasoning, then serve warm.