The Best Vegan Dal Ever

Name: The Best Vegan Dal Ever
Ingredients: 1 cup yellow moong dal or red split lentils; 3 tablespoons extra-virgin olive oil; 1 yellow onion, diced; 1 (2-inch) knob fresh ginger, grated; 5 garlic cloves, sliced; ½ teaspoon ground turmeric; 1½ teaspoons ground cumin; 1 teaspoon ground coriander; ½ teaspoon cayenne pepper; Kosher salt and freshly ground black pepper to taste; 1 teaspoon tomato paste; 1 (15-ounce) can diced or crushed tomatoes with their juices; 1 (13.5-ounce) can reduced-fat coconut milk (or feel free to use full-fat if you prefer a richer dal); 2 cups vegetable broth; 2 cups fresh baby spinach, roughly chopped; 1 tablespoon fresh lemon juice; Fresh cilantro leaves, roughly chopped, for garnish; Naan, flatbread, quinoa, or rice for serving

vegoutmag.com

This is my go-to dal. It’s creamy from the coconut milk, tangy from the lemon. It pulls sweetness from the tomatoes and sneaks in some surprise spinach (mostly because I wanted to add some...

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Ingredients

1 cup yellow moong dal or red split lentils
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
1 (2-inch) knob fresh ginger, grated
5 garlic cloves, sliced
½ teaspoon ground turmeric
1½ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper to taste
1 teaspoon tomato paste
1 (15-ounce) can diced or crushed tomatoes with their juices
1 (13.5-ounce) can reduced-fat coconut milk (or feel free to use full-fat if you prefer a richer dal)
2 cups vegetable broth
2 cups fresh baby spinach, roughly chopped
1 tablespoon fresh lemon juice
Fresh cilantro leaves, roughly chopped, for garnish
Naan, flatbread, quinoa, or rice for serving