The Best Dal Ever

Ingredients

• 1 cup yellow moong dal (or red split lentils, rinsed and soaked)
• 1 tablespoon olive oil (or avocado oil)
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• salt (to taste)
• black pepper (to taste)
• 1 can full-fat coconut milk (13.5 oz)
• 2 cups vegetable broth
• 2 cups fresh baby spinach (roughly chopped)
• 1 tablespoon fresh lemon juice
• fresh cilantro (roughly chopped, for garnish)

Steps

1. 1

   Place the lentils in a medium bowl and cover them with water. Wash the lentils with your hand, tip out the water, and repeat this process until the water runs clear. Cover the lentils with fresh water and soak 30 minutes to 1 hour to allow them to cook faster.

2. 2

   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 8 minutes, or until the onion is translucent and slightly browned.

3. 3

   Stir in the minced garlic, grated ginger, turmeric, cumin, coriander, and cayenne pepper. Sauté for 1 to 2 minutes until the spices are fragrant.

4. 4

   Drain the soaked lentils and add them to the pot. Stir to coat the lentils in the spice mixture.

5. 5

   Pour in the coconut milk and vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low.

6. 6

   Cover the pot and simmer for 20 to 30 minutes, or until the lentils are tender and have absorbed most of the liquid.

7. 7

   Stir in the chopped spinach and lemon juice. Continue to cook for 2 to 3 minutes until the spinach has wilted and the dal has thickened to a luscious consistency. Taste and adjust seasonings if necessary.

8. 8

   Garnish the dal with chopped cilantro and serve warm with naan, flatbread, quinoa, or rice.

Nutrition per serving

• vegetarian
• vegan
• gluten-free
• dairy-free
• main
• high-protein
• high-fiber
• one-pot