25-Minute Red Lentil Dal

Ingredients

• 1 tbsp Canola oil
• 1 Yellow onion, diced
• 4 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 1 ½ cups Red lentils (dry), rinsed until the water runs clear
• 4 cups Low-sodium vegetable broth
• 1 can Diced tomatoes, no salt added
• 1 cup Light coconut milk
• 4 cups Baby spinach
• ¾ tsp Kosher salt
• 1 Lime
• 1 tbsp Extra-virgin olive oil
• ½ tsp Red pepper flakes
• 1 tsp Garam masala
• ½ cup Cilantro, chopped
• 1 ½ cups Jasmine rice (dry), dry

Method

1. Start the rice. Then heat canola oil in a saucepan over medium, cook the onion 6 minutes, add garlic and ginger for 1 minute.
2. Add turmeric, cumin and coriander; stir 30 seconds until they smell toasty.
3. Add lentils, broth, tomatoes and salt. Simmer uncovered 18-20 minutes, stirring occasionally, until the lentils have completely broken down.
4. Stir in coconut milk and spinach; cook 2 minutes until the spinach wilts. Squeeze in lime juice.
5. The tarka: heat olive oil in a small skillet until shimmering, add pepper flakes and garam masala, count to ten, and pour it sizzling over the pot. Stir once.
6. Serve over jasmine rice with cilantro.

Notes

✨ The restaurant touch

The sizzling spice oil poured at the table is theater, and it takes 60 seconds. Do it in front of everyone.

🧒 For the kids

Hold the tarka off the kids' bowls — it carries all the heat. Dal over rice with a spoon of yogurt is about as kid-safe as dinner gets.

🌿 From the garden

Nothing to grow here except cilantro, which bolts in July heat — sow a new short row every three weeks.

🥡 Leftovers

Thickens overnight into something closer to a spread. Loosen with water. Freezes 3 months.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.