Индийский дал с красной чечевицей и шпинатом

Приготовление

1. Warm olive oil in a pot and cook onion until soft.

2. Add garlic, ginger, cumin, and turmeric, then stir until fragrant.

3. Add red lentils, crushed tomatoes, salt, and enough water to cover generously.

4. Bring to a simmer and cook until lentils collapse into a creamy dal.

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5. Stir often near the end so the lentils do not stick.

6. Fold in spinach until just wilted.

7. Finish with lemon juice and adjust salt.

8. Serve warm with rice or flatbread.