Red lentil dal

Red lentils cook down in about 20 minutes into a creamy, golden dal, with no soaking needed. This gently spiced version is on repeat in my kitchen on busy weeknights.

Ingredients:

• 1 tablespoon coconut oil or ghee
• 1 onion, diced
• 3 garlic cloves and a 1-inch piece of fresh ginger, minced
• 1 teaspoon each ground turmeric, cumin and garam masala (a warm Indian spice blend)
• 1 cup red lentils, rinsed
• 1 can (14 ounces) diced tomatoes
• 3 cups water or vegetable broth
• 1/2 cup coconut milk (optional) and 1/2 teaspoon sea salt
• A handful each of spinach and cilantro, plus a squeeze of lime

Preparation:

• Warm the oil in a pot over medium heat. Cook the onion 5 minutes, until soft, then add the garlic, ginger and spices for 1 minute.
• Add the lentils, tomatoes and water. Bring to a boil, then simmer 18 to 20 minutes, stirring often, until the lentils break down and turn creamy.
• Stir in the coconut milk, salt and spinach until the greens wilt.
• Finish with cilantro and lime, and serve over brown rice or with a spoonful of plain yogurt.