Red Lentil Dal with Spinach
By Recipes Worth Cooking Test Kitchen

Prep Time: 10 minutes
Cook Time: 28 minutes
Servings: 4
Difficulty: Easy
Cuisine: Indian-inspired

Description:
A weeknight red lentil dal with tomatoes, ginger, cumin, turmeric, and spinach for a fiber-forward plant-protein dinner.

Ingredients:
- 3.00 Clove garlic
- 4.00 Cup baby spinach
- 1.00 Cup yellow onion
- 1.00 Teaspoon ground cumin
- 1.00 Tablespoon lime juice
- 1.00 Tablespoon ginger
- 1.00 Cup crushed tomatoes
- 1.00 Tablespoon neutral oil
- 3.00 Cup vegetable broth
- 0.75 Teaspoon ground turmeric
- 1.25 Cup red lentils

Instructions:
<ol><li>Warm oil in a saucepan over medium heat. Add onion and cook for 5 minutes, until softened.</li><li>Stir in garlic, ginger, cumin, turmeric, 1 teaspoon salt, and black pepper for 30 seconds.</li><li>Add lentils, crushed tomatoes, and broth. Bring to a simmer.</li><li>Reduce heat to medium-low and cook for 20 to 24 minutes, stirring often, until the lentils are soft and creamy.</li><li>Fold in spinach until wilted.</li><li>Finish with lime juice and adjust salt before serving.</li></ol>

Notes:
<ul><li>Rinse red lentils well so the dal tastes clean.</li><li>Stir near the end because lentils can settle on the bottom.</li><li>For a richer bowl, finish with a spoonful of yogurt or coconut milk.</li></ul>

Source: https://recipesworthcooking.com/red-lentil-dal-spinach/export/