Golden Red Lentil Dal with Cilantro-Speckled Basmati

ohsheglows.com

JenniferPickles

subheading: For the curry:

2 tablespoons virgin coconut oil or grapeseed oil

1 ½ cups diced onion (about 1 medium onion)

3 large or 4 medium garlic cloves, minced

2 tablespoons freshly grated ginger

1 ½ cups peeled and finely diced carrots (about 2 to 3 large)*

2 teaspoons curry powder, or to taste**

1 teaspoon ground cumin

½ teaspoon ground turmeric

1 ½ cups dried red lentils

1 (14-ounce/398-millilitre) can light coconut milk

2 cups low-sodium vegetable broth, plus more if desired to thin the broth

½ to 1 teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

Cayenne pepper, to taste (optional)

1 teaspoon cane sugar (optional)

1 (5-ounce) package baby spinach

subheading: For the rice:

1 cup dry basmati rice

1 tablespoon virgin coconut oil or vegan butter

1 ¾ cups low-sodium vegetable broth, or as needed

1 cup loosely packed fresh cilantro, large stems removed and finely chopped***

Fine sea salt and black pepper, to taste

Squeeze of fresh lime juice, to taste

subheading: Suggested toppings:

Green onions, thinly sliced

Fresh cilantro leaves, chopped

Toasted pepita seeds (shelled pumpkin seeds)

Squeeze of lime juice (optional)

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