STOVETOP

Rinse then soak your lentils for 30 minutes to 1 hour in water + 1 tbsp of apple cider vinegar (you can use any vinegar or lemon juice if you don't have apple cider). After soaking, rinse and drain.

Heat your oil in a large pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent.

Add all your dry spices including salt & pepper. You want your spices (masala) to roast a bit so you get a nice aroma, about 2 minutes.

Add your tomatoes and 1 tsp tomato paste. Continue to cook until the spices have infused with the tomatoes.

Add the coconut milk and vegetable broth to the pot and let simmer for a few minutes.

Now add your red lentils. Cover and let it simmer for about 30 minutes. The lentils will get soft, and the dal will turn thick.

Last, add your spinach into the dal along with your lemon juice and let everything cook together for another 5 minutes.

Serve garnished with Everiday Garlic Chili Oil, fresh chopped cilantro and along side Everiday GF Almond Flour Tortilla Wrap or white rice, or cauliflower rice.

INSTANT POT

Rinse then soak your lentils for 30 minutes to 1 hour in water + 1 tbsp of apple cider vinegar (you can use any vinegar or lemon juice if you don't have apple cider). After soaking, rinse and drain.

Heat your oil on the saute function in your Instant Pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent.

Add all your dry spices including salt & pepper. You want your spices (masala) to roast a bit so you get a nice aroma, about 2 minutes.

Add your tomatoes and 1 tsp tomato paste. Continue to cook until the spices have infused with the tomatoes.

Add the coconut milk, 1.5 cups vegetable broth (as aposed to 2 cups for stove top version) to the pot and give everything a good stir.

Now add your red lentils. Close your Instant Pot, make sure the valve is sealed and set to pressure cook for 18 minutes . You can let the pressure release naturally or manually if you want to save time. The lentils will get soft, and the dal will turn thick.

Last, add your spinach into the dal along with your lemon juice and give everything a stir and allow the spinach to wilt.

Serve garnished with Everiday Garlic Chili Oil, fresh chopped cilantro and along side Everiday GF Almond Flour Tortilla Wrap or white rice, or cauliflower rice.