Indian Red Lentil Dal

(Vegan)

From Veg News Magazine

• 2 tsp olive oil
• 1 medium yellow onion, diced small
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp curry powder
• 1⁄2 tsp turmeric
• 3⁄4 tsp salt
• 1⁄4 tsp freshly ground black pepper
• 1 14 oz. can diced tomatoes
• 1 C red lentils, rinsed
• 2 1⁄2 C water
• 4 C packed baby spinach
• 2 C small cauliflower florets, steamed
• Cooked brown basmati or jasmine rice, to serve

In a large saucepan over medium heat, heat oil. Add onion, cover and cook until softened, about 5 minutes. Add tomatoes, lentils and water and bring to a boil. Reduce heat to medium-low and simmer until lentils are soft, about 40 minutes. Stir in spinach and cook for two minutes, or until wilted, then stir in steamed cauliflower and cook 1 minute to heat through. Ladle over brown rice.