This vegan dish is hearty and tasty. It has red lentils, spinach, and fragrant spices in a creamy masala sauce.
Ingredients: 1 cup red lentils, rinsed and drained. 2 cups spinach, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch ginger, minced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 tbsp tomato paste. 2 tsp garam masala. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. Salt and pepper to taste. 2 tbsp vegetable oil. Fresh cilantro, for garnish.
Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onions and cook them until they become clear. Cut up the ginger and garlic and add them. Cook for one more minute. Add the turmeric powder, cumin, coriander, and tomato paste and mix them in. Put in coconut milk, diced tomatoes, and red lentils. Mix things together well. Turn down the heat and let the mixture simmer for a while. Put the lid on and cook for 20 to 25 minutes, or until the lentils are soft. After the lentils are cooked, add the chopped spinach and cook for another 5 minutes, until the spinach wilts. Add pepper and salt to taste. Add fresh cilantro as a garnish before serving. Hot rice or naan bread should go with it.
Prep Time: 15 minutes
Cook Time: 30 minutes
Mess Maker 16