Name: Quick & Easy Red Lentil Dahl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 tbsp Olive oil; 1 large Yellow onion; 5 clove(s) Garlic; 1 tbsp Ginger root; 1 tbsp Garam masala; 1 tsp Turmeric, ground; 1/2 tsp Red pepper chili flakes; 1 1/2 cup Red lentils, raw; 1 can(s) (14oz) Diced tomatoes, canned; 1 can (13.5oz) coconut milk; 3 cup Vegetable stock/broth; 1 tsp Salt; 1/2 medium Lemon juice; 3 cup Baby spinach

Quick & Easy Red Lentil Dahl

14	30	245
Ingredients	Minutes	Calories

Prep	Cook	Servings
10 min	20 min	8

Ingredients

1 tbsp	Olive oil
1 large	Yellow onion (chopped small)
5 clove(s)	Garlic (minced)
1 tbsp	Ginger root (peeled and grated)
1 tbsp	Garam masala
1 tsp	Turmeric, ground
1/2 tsp	Red pepper chili flakes
1 1/2 cup	Red lentils, raw
1 can(s) (14oz)	Diced tomatoes, canned
1 can (13.5oz)	coconut milk (full fat)
3 cup	Vegetable stock/broth
1 tsp	Salt (to taste)
1/2 medium	Lemon juice
3 cup	Baby spinach

Instructions

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 and enjoy!

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.