Spiced Red Lentil Dal with Tempered Ghee-Style Oil and Spinach

Ingredients

• 1.5 cups red lentils
• 1 cup quinoa
• 1 cup canned coconut milk
• 3 tbsp coconut oil
• 1 yellow onion
• 5 cloves garlic
• 2 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp garam masala
• 1 tsp brown mustard seeds
• 1 tsp cumin seeds
• 3 dried red chilies
• 5 oz fresh spinach
• 1/2 cup canned crushed tomatoes
• 1.5 tsp kosher salt
• 1 lime

Instructions

1. 1

   Rinse the red lentils until the water runs clear. Sauté the diced onion in 1 tablespoon coconut oil over medium heat for 8 minutes until golden, then add half the garlic and the ginger and cook 2 minutes.

2. 2

   Stir in the turmeric, coriander, and 1 teaspoon garam masala, toast 30 seconds, then add the lentils, crushed tomatoes, and 4 cups water. Simmer partially covered for 30 minutes, stirring occasionally.

3. 3

   Cook the quinoa in 2 cups salted water for 15 minutes, then fluff and rest covered.

4. 4

   Stir the coconut milk and spinach into the dal and simmer 5 minutes until the spinach wilts. Season with salt and lime juice.

5. 5

   For the tempering, heat the remaining coconut oil until shimmering, add the mustard seeds, cumin seeds, dried red chilies, and remaining garlic, and fry 45 seconds until fragrant and popping.

6. 6

   Pour the sizzling tempering over the dal, let it sit 2 minutes, and serve over quinoa with extra lime.