Curry Lentils or Dal

 

Curry Lentils or Dal

• 1 cup red, green or brown lentils
• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 (2-inch) piece of fresh ginger peeled and minced
• 3 garlic cloves minced
  
• 2  tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 ½ teaspoons ground cumin (I used cumin seeds)
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon tomato paste
• 1 (15-ounce) can diced or crushed tomatoes with their juices
• 1 (13.5-ounce) can coconut milk
• 2 cups vegetable broth or water
• 2 cups fresh baby spinach, roughly chopped (optional)
• fresh cilantro leaves, roughly chopped, for garnish
• naan, flatbread, quinoa, or rice for serving
  
  Rinse then soak lentils for one hour, they will cook faster if soaked. Saute onion till translucent, add ginger, garlic and spices and saute on high for one minute. Add tomato paste and cook for one more minute. Add remaining ingredients, bring to boil, then simmer till lentils are soft. If two thick add more water if two thin simmer longer. Serve over quinoa or rice garnished with cilantro leaves (or parsley) or serve with some naan or flatbread. I used brown rice. Oops, I forgot the cilantro leaves for garnish. Oh well, it was delicious; Gary had seconds.