This is one of my “go-to” recipes. I eat this every week because I like it that much. Wanna know why? Try it! (And then let me know if you like it.) I typically make a double batch, but I left the calculations for the single batch just in case you don’t like it as much as I do.
- 1 tsp. olive oil
- 2 onions, diced or sliced
- 3 garlic cloves, minced
- 1 tbsp. fresh ginger, grated
- 1/2 tsp. crushed red pepper, or more to taste. (This amount is mild.)
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 2 tsp. turmeric
- 1 tsp. garam masala
- 1 c. (200g) lentils, soaked
- 400 ml can of pureed tomatoes
- 400ml coconut milk (I use light, but don’t. Full fat is better.)
- 2 cups chicken or beef broth
- salt and pepper, to taste
- 1/2 lemon, juiced
- 2-3 handfuls fresh spinach
Heat the oil in a large pan over a medium heat. Add the onion and cook gently until golden brown. (This takes a while, but the trick to amazing flavor is patience. My Pakistani friend told me, “It’s better just to forget about them for awhile.”)
Add the garlic, ginger and red pepper and cook for a few minutes. Add remaining spices and cook for another minute.
Add the lentils, pureed tomatoes, coconut milk, and broth, and stir to combine the ingredients. Season with salt and pepper and cook on low heat for 20-30 minutes until lentils are soft (the liquid will reduce during this stage). Remove from heat.
Stir in the lemon juice and spinach, or simply serve spinach as a side for everyone to add themselves. Delicious with basmati rice (and delicious without, really).