Golden Red Lentil Dal with Cilantro-Speckled Basmati - Legendary Recipes %

Ingredients

• 2 tablespoons virgin coconut oil or grapeseed oil
• 1 1/2 cups diced onion (about 1 medium onion)
• 3 large or 4 medium garlic cloves, minced
• 2 tablespoons freshly grated ginger
• 1 1/2 cups peeled and finely diced carrots (about 2-3 large)*
• 2 teaspoons curry powder, or to taste**
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 1/2 cups dried red lentils
• 1 (14-oz/398ml) can light coconut milk
• 2 cups low-sodium vegetable broth, plus more if desired to thin the broth
• 1/2-1 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• Cayenne pepper, to taste (optional)
• 1 teaspoon cane sugar (optional)
• 1 (5-oz) package baby spinach
• 1 cup dry basmati rice
• 1 tablespoon virgin coconut oil or vegan butter
• 1 3/4 cups low-sodium vegetable broth, or as needed
• 1 cup unpacked fresh cilantro, large stems removed and finely chopped***
• Fine sea salt and black pepper, to taste
• Squeeze of fresh lime juice, to taste
• Green onions, thinly sliced
• Fresh cilantro leaves, chopped
• Toasted pepita seeds (shelled pumpkin seeds)
• Squeeze of lime juice, optional