Dal Lentil Masal
Lentil recipes are super hearty and the lentils take on flavors so well. My dal lentil masala gains its flavor from warm spices, tomato and cilantro.
Ingredients
- 1 1/2 Tsp Cumin
- 1 1/2 Tsp Coriander
- 2 Tsp Red Pepper Flakes
- 2 Tsp Garam Masala
- 2 Tsp Smoked paprika
- 1 Tsp Salt
- 2 Tbsp Avocado Oil
- 2 Tbsp Tomato Paste
- 1/3 Cup Packed Cilantro leaves
- 1 Tbsp Coconut oil
- 1 Whole Small Red onion diced
- 2 Cloves Garlic minced
- 1/3 Cup Masala Paste
- 29 Ounces Stewed tomatoes
- 15 Ounces Coconut Milk
- 1/2 Cup Red Lentils
- 2 - 3 Handfuls Fresh Spinach
Instructions
-
In a small food processor, add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt and pulse. Give a couple pulse to incorporate. Next, add avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil. Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Finish by folding in the spinach.
Serve and enjoy!