Ingredients:

  • 2 tbsp ghee
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 cup red lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups vegetable broth
  • 2 cups fresh baby spinach, roughly chopped
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp garam masala
  • 1/2 tsp sea salt
  • fresh cilantro for garnish

Instructions:

  1. Heat the ghee or oil in a pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until aromatic.
  3. Add the cumin, coriander, turmeric, and cayenne; stir constantly for 30 seconds to bloom the spices in the fat.
  4. Pour in the rinsed red lentils and diced tomatoes, stirring to coat the lentils in the oil.
  5. Add the vegetable broth and stir well. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until lentils soften and break down.
  6. Stir in the coconut milk and garam masala, simmering uncovered for another 5 minutes to thicken the sauce.
  7. Fold in the fresh spinach and stir until the leaves have wilted.
  8. Remove from heat and stir in the fresh lime juice and salt. Garnish with fresh cilantro.