Description
A comforting and nutritious dahl made with red lentils, sweet potatoes, and spinach, simmered in aromatic spices. Perfect for a healthy weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 tablespoon coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 large sweet potato, peeled and cubed
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 3 cups fresh spinach
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute until fragrant.
- Add sweet potato, red lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, until lentils and sweet potatoes are tender.
- Stir in fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- Remove from heat, stir in lemon juice. Serve garnished with fresh cilantro.
Notes
You can customize the seasonings to taste. For extra creaminess, stir in a splash of coconut milk before serving.