Week 4dinner·35 min·4 servings·easy
Ginger Coconut Red Lentil Dal
South Asia (Indian / Sri Lankan coastal inspired)
Ingredients
- 1.5 cups dry red lentils
- 1 medium yellow onion
- 4 cloves garlic
- 1.5 tbsp minced fresh ginger
- 1 14.5-oz can canned diced tomatoes
- 1 13.5-oz can light coconut milk
- 1 tsp turmeric
- 1.5 tsp ground cumin
- 1 tsp garam masala
- 0.5 tsp paprika
- 2 tbsp olive oil
- 3 cups baby spinach
- 0.5 whole lemon
- 4 cups cooked white or brown rice
- 1 tsp salt
Steps
- 1Rinse lentils. Heat oil; sauté onion 5–6 minutes until golden.
- 2Add garlic, ginger, turmeric, cumin, garam masala, and paprika; cook 1 minute.
- 3Stir in tomatoes, lentils, coconut milk, 2 cups water, and salt. Simmer 18–20 minutes until creamy.
- 4Fold in spinach until wilted. Finish with lemon juice.
- 5Serve over rice. Leftovers thicken for next-day lunch.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
vegetarianlentilsdalone-potIndianfreezer-friendlyhigh-fiber
