Red Lentil Dahl

Ingredients

• Coconut oil

  ⅓ tsp or 2g

• Onion

  raw

  ⅓ cup, chopped or 53g

• Garlic

  raw

  1 cloves, minced or 3g

• Ground ginger

  ⅓ tbsp or 2g

• Crushed red pepper flakes

  ³⁄₁₆ tsp or 0.05g

• Cumin seed

  ³⁄₁₆ tsp, whole or 0.3g

• Coriander seed

  ³⁄₁₆ tsp or 0.3g

• Mustard seed

  ground

  ³⁄₁₆ tsp or 0.3g

• Turmeric

  ground

  ⅔ tsp or 1g

• Garam masala

  Badia

  ⅓ tsp or 8g

• Coconut milk

  canned

  ⅔ cup or 151g

• Vegetable broth

  from bouillon, low-sodium

  ⅓ cup or 80g

• Lentils

  raw

  ⅓ cup or 64g

• Tomatoes

  red, raw

  ⅓ medium whole or 41g

• Salt

  table

  ⅓ dash or 0.1g

• Black pepper

  ground

  ⅓ dash or 0.03g

• Lemon

  raw, with peel

  ⅓ fruit without seeds or 36g

• Spinach

  raw

  ⅔ cup or 20g

Directions

1. Heat the coconut oil in a large pan over medium heat. Add the chopped onions and cook gently for 5 minutes. Add the minced garlic, grated ginger, and crushed red pepper flakes, and cook for a few more minutes.
2. Lightly grind the cumin, coriander, and mustard seeds in a pestle and mortar. Add them to the pan with the turmeric and garam masala, and cook for 1 minute.
3. Add the red lentils, chopped tomatoes with their juice, coconut milk, and vegetable broth. Stir to combine, then season with salt and pepper. Cook on medium-low heat for 15-20 minutes until thickened and lentils are tender.
4. Stir in the lemon juice and spinach until the spinach wilts. Serve and enjoy!