INGREDIENTS
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2 tbsp. avocado oil
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2 inch piece ginger, grated
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2 tsp. cinnamon
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2 tsp. turmeric
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1.5 tsp. cumin
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1.5 tsp. coriander
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2 cans coconut milk
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3 cups bone broth (or veggie broth)
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1 cup uncooked red lentils
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12 carrots, grated
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Juice of 1 lemon
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2 cups spinach
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Salt and pepper to taste
OPTIONAL GARNISH:
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Cilantro
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Sprouts
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Avocado
DIRECTIONS
Heat oil in a large pot over medium heat. Add ginger and the spices – sautee until a thick paste forms (about 1 minute). Stir in coconut milk and broth. Then add the lentils and carrots and bring to a boil. Reduce heat to a simmer and cover for 20-30 minutes (until lentils are cooked through). Stir in the lemon juice and serve warm over spinach so it wilts through the dahl. Top with desired garnishes and enjoy!
