Red Lentil Dahl

Ingredients

• Coconut oil

  1 tsp or 5g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Garam Masala

  Badia

  1 tsp or 24g

• Coconut milk

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

  2 cup or 452g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Lentils

  Raw

  1 cup or 192g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger, and red chili flakes, and cook for a few minutes.
2. Grind the cumin, coriander, and mustard seeds lightly in a pestle and mortar, then add to the pan along with the turmeric and garam masala. Cook for 1 minute.
3. Add the lentils, tomatoes with their juice, coconut milk, and broth. Stir to combine. Season with salt and pepper and 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. Enjoy!

Similar Foods

• Creamy Green Lentil Dahl
• Red Lentil Soup
• Afghan Red Lentil Soup
• Indian Red Lentil Dal
• Red Lentil Soup with Lemon and Honey
• Curried Red Lentil Kohlrabi, and Couscous Salad