Garlic-Spinach Dal (Lentil) with Lemon

Ingredients

• 1/2 cup dried red lentils
• 2 cups water
• 1 tbsp olive oil
• 3 cloves garlic
• 3 cups fresh spinach
• 2 tbsp lemon juice
• 1/2 tsp ground cumin(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse the lentils until the water runs mostly clear. Mince the garlic and juice the lemon. Roughly chop the spinach if needed.

2. 2

   Cook (30 minutes): In a medium pot, heat olive oil over medium heat. Add garlic (and cumin, if using) and cook for 30–60 seconds until fragrant.

3. 3

   Add lentils and water to the pot. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until the lentils are very soft and creamy, about 20–25 minutes.

4. 4

   Stir in spinach and cook 3–5 minutes until wilted. Season with salt and black pepper to taste.

5. 5

   Finish: Turn off the heat and stir in lemon juice. Let stand 1–2 minutes, then serve.