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Prep
10
Cook
20
Easy
Serves
8
Ingredients
No of servings
8
Olive Oil 1 tbs
Yellow Onion, Chopped Small 1
Garlic Cloves, Minced 5
Fresh Ginger, Peeled And Grated 1
Trumps Garam Masala 1 tbs
Trumps Turmeric Ground Ss 1 tbs
Trumps Chilli Flakes 1/2 tsp
Trumps Red Split Lentils 1.5 Cups
Diced Tomatoes 1 Can
Coconut Milk1 Can
Vegetable Broth3 Cups
Salt 1 tsp
Half A Lemon1
Baby Spinach 4 Cups
Rice4 Cups
Methods
Step 01.
In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.
Step 02.
Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.
Step 03.
Now add the red lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.
Step 04.
Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.
Step 05.
Serve with brown or white rice and vegan Naan. Enjoy!
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