Red Lentil Coconut Dal

Ingredients

• 3/4 cup red lentils
• 3/4 cup light coconut milk
• 1 cup diced tomatoes
• 2 cups spinach
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder

Instructions

1. Heat a tablespoon of oil in a medium pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until it turns translucent and begins to soften.
2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn't burn. Stir in the curry powder and cook for another 30 seconds to bloom the spices — you should smell a warm, toasty aroma.
3. Rinse the red lentils under cold water, then add them to the pot along with the diced tomatoes, coconut milk, and 1 cup of water. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 18 to 22 minutes, stirring occasionally. The lentils are ready when they've broken down and the dal has a thick, creamy consistency.
5. Fold in the spinach and stir until it wilts completely, about 1 to 2 minutes. Season with salt to taste and serve over rice or with warm naan.

Tips

• Red lentils cook much faster than green or brown varieties and don't need pre-soaking, making them perfect for weeknight meals.
• Add a squeeze of fresh lime juice right before serving to brighten all the flavors.
• Make this ahead and store in the fridge for up to 4 days — the dal actually tastes better the next day as the flavors meld. Add a splash of water when reheating.
• For extra warmth, stir in a pinch of cayenne or a teaspoon of garam masala along with the curry powder.