Creamy Red Lentil Dal with Coconut Milk and Spinach (V +GF)

Those who know me know that dal is one of my favorite dishes. I can barely go a week without making it. It is filling, packed with protein and fiber, and quite honestly is any Indian’s comfort food. But sometimes it is nice to make a different take on the traditional dal. I  was inspired by some of the ingredients I had at home to make a nutritious one-pot version using a can of tomato sauce (tomato puree), coconut milk and a bunch of fresh spinach.

This turned out so great! Warm, hearty, filling. The best part is that I froze half of the recipe and when I reheated it 2 weeks later it tasted just as good!I served it up with some brown rice and simple roasted cauliflower that I stuck in the oven at 375 for 15 minutes seasoned  with some salt, garlic powder and pepper. I hope you love it!

Print Recipe

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Ingredients

• 1 cup red lentils uncooked
• 1 bunch fresh spinach
• 1 16 oz can coconut milk
• 3/4 16 oz can tomato sauce or puree
• 1/2 medium red onion chopped
• 1 tbsp Ginger-garlic paste or 2 cloves garlic, grated and 1/2 inch nub of ginger, grated

Spices:

• 1/2 tsp red chili powder (or cayenne pepper)
• 1 tsp cumin powder
• 1 tsp turmeric powder

Instructions

• In a pot, heat a few tbsps of the vegetable oil of your choice.
• Add in the red onions when it is hot and allow to soften
• Season the onions with 1/2 tsp red chilli powder, 1 tsp cumin powder, 1 tsp turmeric and 1 heaping tsp of ginger-garlic paste. I love ginger so I go heavy on this.
• Stir well and add 1 can of tomato puree. If you have acidity issues, feel free to use only half the can of tomato sauce.
• Allow this mixture to cook down for a few minutes, stirring occasionally.
• Add the rinsed lentils and enough water to cover by 1-2 inches. Add about 1 1/2 tsp salt. Reduce to simmer and cook for 15-20 minutes, until the lentils are nice and soft.
• Finally, add 1 can of coconut milk, and the bunch of spinach. It can be roughly chopped.
• Simmer for 1-2 more minutes and remove from flame.

Serve!

Notes

Served here with brown rice and roasted cauliflower (roast florets sprinkled with olive oil, garlic powder and salt at 375 for 15-20 minutes) 

Makes 4-6 servings

Served here with brown rice and roasted cauliflower (roast florets sprinkled with olive oil, garlic powder and salt at 375 for 15-20 minutes)