Indian Dahl with Spinach
Serves: 6
Difficulty: Easy
Prep Time: 15 Minutes
Cook Time: 20 Minutes

This dish is hearty enough to be a complete meal! Serve with naan and basmati rice to complete the theme.

1 1/2 cups split red lentils
3 1/2 cups water or vegetable stock
1 medium onion, chopped
1 tbs curry powder
1/2 tsp garam masala
1/4 tsp ground ginger
1 can (14oz) diced and drained (or 2 peeled and chopped) fresh tomatoes
1/2 pound fresh or frozen spinach
salt and pepper to taste

Sort and rinse the split red lentils and let soak for 20 minutes. Strain the soaked lentils and add to a pot with the water or stock. Bring to a boil. In a saucepan over medium-high heat, sauté onion until translucent. Add curry powder, garam masala and ginger and cook 1 minute. Add tomatoes and cook until soft and/or heated through, about 5 minutes. Combine the spices and onions with the lentils. Cook until lentils are soft and desired consistency has been reached.

Notes
Use cumin and/or coriander as a substitute for the garam masala.
As it cools, the dahl will thicken nicely. Tastes great as leftovers!
This dish freezes very well.
Mix this up any way you see fit. Many different spices can be employed depending on your individual style.
Add some cayenne or hot sauce to increase the heat.
Add more or less spinach if you would like. Drain the spinach if you like a thicker dahl.