Spinach dhal with coconut milk
30 minutes, 400 calories, 1 serving
Ingredients
- 1 cups spinach leaves (raw) (~1 oz)
- ¼ cups red lentils (dry) (~1 ¾ oz)
- ½ onion (medium sized) (~2 oz)
- 1 ½ tsp sesame seeds (~⅛ oz)
- ¾ tsp coconut oil (~⅛ oz)
- ¾ cups vegetable broth (~6 oz)
- ¼ cups unsweetened coconut milk (canned) (~2 oz)
- optional: 1 garlic clove (~⅛ oz)
- optional: 1 ½ tsp lemon juice
- optional: ¼ tsp cumin (dry)
- optional: ½ tsp ginger (grated) (~⅛ oz)
Instructions
- 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.
