Red Lentil & Spinach Dahl

Food Styling and Photos by Chef Camillo Sabella

Flavorful and comforting, this easy to prepare Dahl is a fabulous, healthy Whole Foods Plant-based entree.

By Diana Goldman Photo by Diana Goldman

Prep Time: 10 mins | Cook Time: 20 mins | Servings: 4

INGREDIENTS

• 2 cups red lentils, sorted and rinsed • 1 medium sized yellow onion, finely chopped • 1 teaspoon whole cumin seeds • ½ teaspoon ground turmeric • 3 cloves garlic minced • 1 Tablespoon peeled and grated fresh ginger • 1 teaspoon salt • ½ teaspoon black pepper • ¾ cup carrots, diced small • 1 teaspoon lemon zest • 4½ cups water • 3 Tablespoons freshly squeezed lemon juice • 4 handfuls baby spinach, chopped • Garnishes • Chopped fresh cilantro or parsley optional, for garnish

• Dried red chili flakes optional

DIRECTIONS

• Heat a large pot over medium-high heat. • Add ¼ cup of water and sauté the onions for about 5 minutes until softened adding more water if necessary. • Stir in cumin, turmeric, garlic and ginger and cook for about 1 minute. Stir continuously to toast, but not burn, the spices. • Add the carrots, lentils, zest, salt, pepper and water. Bring to a boil, then cover the pot and turn the heat down to summer. • Cook for 15 minutes, stirring occasionally, until the lentils have softened.

Depending on your lentils, you may need to simmer for a shorter or longer time. • Once softened, stir in the lemon juice and spinach. The heat of the dahl will wilt the spinach. • Ladle into bowls and garnish with chopped cilantro or parsley and dried red chili flakes, if desired. Serve with a side of brown rice or coconut brown rice. • Enjoy!