Spinach Dhal with Coconut Milk

★★★★★

8 FIt, Indian, Vegan

Source:

Ingredients

¼ cups unsweetened coconut milk (canned) (~2 oz)

¾ cups vegetable broth (~6 oz)

¾ tsp coconut oil (~⅛ oz)

1 ½ tsp sesame seeds (~⅛ oz)

½ onion (medium sized) (~2 oz)

¼ cups red lentils (dry) (~1 ¾ oz)

1 cups spinach leaves (raw) (~1 oz)

optional: ½ tsp ginger (grated) (~⅛ oz)

optional: ¼ tsp cumin (dry)

optional: 1 ½ tsp lemon juice

optional: 1 garlic clove (~⅛ oz)

Directions

Wash the spinach if it is fresh, then cut it into strips. Peel the onion, the garlic and the ginger, chop them finely. Rinse the lentils in a strainer and set all aside.

Heat up the coconut oil in a small pot, add the ginger, onion, garlic, sesame seeds and cumin and cook on high heat for around 2 minutes, until soft, stirring occasionally.

Add the lentils, coconut milk and vegetable broth to the pot. Let it simmer for around 10 minutes on medium heat, stirring occasionally.

Add the spinach and then simmer for another 10 minutes.

Add lemon juice and serve in a bowl.