Spinach and Lentil Curry (Saag Dal)

Ingredients

• 1 cup Red lentils
• 8 oz Spinach
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tbsp Tomato paste
• 1 tsp Garam masala
• 0.5 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 3 cups Vegetable broth
• 1 tbsp Lemon juice
• 2 tbsp Olive oil
• 0.5 tsp Salt

Instructions

1. 1Measure 1 cup of red lentils and rinse them under cold water.
2. 2Add 2 tablespoons of olive oil to a large heavy-bottomed pot and heat over medium heat (350°F / 175°C). Add the 1 medium chopped onion and cook, stirring occasionally, for 5-7 minutes, or until the onion looks softened and translucent.
3. 3Add the 3 minced cloves of garlic and the 1 inch grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 2 tablespoons of tomato paste, 1 teaspoon of garam masala, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of cumin powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the rinsed 1 cup of red lentils and 3 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
6. 6Add the 8 oz of spinach to the pot. Stir gently until the spinach wilts into the lentils, which should take about 2-3 minutes.
7. 7Stir in 1 tablespoon of lemon juice and 0.5 teaspoon of salt. Taste and add more salt if needed. Serve the Spinach and Lentil Curry hot.

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