Golden Red Lentil Dal Saag

Golden Red Lentil Dal Saag

adapted from Oh She Glows

2 tablespoons oil
3 garlic cloves, minced
2 teaspoons ground ginger
1 and 1/2 cups shredded carrots
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon white sugar 

1 and 1/2 cups dried red lentils
1 (14-oz.) can coconut milk (light or regular.)
2 cups broth (vegetable or chicken)
salt and pepper, to taste
1 (5-oz.) package baby spinach

Add the oil in a large pot (or dutch oven) over medium heat. Add garlic and a pinch of salt and stir to combine. Sautée over medium heat for 2 minutes.

Stir in the ginger and carrots and continue sautéing for a few minutes over medium heat.

Add the curry powder, cumin, turmeric, cayenne pepper, and sugar and stir well. Cook for a minute, until fragrant.

Stir in the can of coconut milk, red lentils, broth, salt, and pepper.

Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add more broth if necessary. After cooking, stir in the spinach until wilted.

*I cooked mine on low for about 45 minutes to get the lentils and carrots soft enough for my taste.