Lentil Spinach Dal

foodrevolution.org

Eileen smiles

1 tbsp cumin seeds

1 tbsp coriander seeds

¼ cup vegetable broth (preferably homemade, no salt added)

1 medium yellow onion (diced)

2 tbsp serrano pepper (or jalapeño, diced)

1 cup red tomato (diced, tomato of your choice)

1 tsp ground turmeric

2 tbsp ginger (minced)

1 ½ cups red lentils (very well rinsed - dry red lentils are often very “dusty”)

4 cups vegetable broth (preferably homemade, no salt added)

14 oz coconut milk (BPA-free can, can be full- or reduced-fat)

½ tsp salt (optional)

¼ tsp ground black pepper

2 cups organic spinach (chopped)

1 lemon (juiced)

¼ cup cilantro (chopped)

¼ tsp red pepper flakes (optional)

Directions at foodrevolution.org

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