Red Lentil Dal with Spinach and Sweet Potatoes

Red Lentil Dal with Spinach and Sweet Potatoes

• 3 tbs. olive oil

• 1 medium yellow onion, chopped

• 1/4 tsp. red chili flakes

• 1 tsp. whole cumin seeds

• 1 tsp. brown mustard seeds

• 3 garlic cloves, minced 

• 1-inch piece fresh ginger, grated

• 1 tbs. curry powder

• 1/2 tsp. ground turmeric

• 1/2 tsp. ground cumin

• 1 tsp. garam masala 

• 1 pound sweet potatoes, cut into ½-inch cubes

• 2 tsp.s kosher salt, plus more to taste

• 1 cup red lentils

• 4 cups water

• 1 (13.5-ounce) can coconut milk

• 4–6 ounces spinach, roughly chopped

• 1 lime, juiced (or substitute 1–2 tbs. lemon juice or apple cider vinegar)

In a heavy-bottomed pot, heat the oil over medium-low. Add the red pepper flakes, mustard seed, and cumin seeds and cook for 30 seconds to 1 minute, until fragrant and just starting to pop and sizzle. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Stir in the garlic, ginger, and the rest of the spices, and cook until fragrant, about 1 minute. Add the sweet potatoes and salt and cook, stirring frequently, for 4 to 6 minutes. Add the red lentils and cook for one more minute. 

Add the water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the lentils are just tender, 20 to 25 minutes. Add the coconut milk and continue to simmer, stirring occasionally, until the lentils are creamy and falling apart, 15 to 20 minutes.

Stir in the spinach and cook 2 to 3 minutes more, until the spinach is just wilted. Turn off the heat and stir in the lime juice or vinegar. Add more salt to taste. Serve with fresh cilantro and a dollop of yogurt, if desired.

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