[Recipe] Easy Red Lentil and Spinach Dal

Find this recipe, and others, in Coach Harry's Favorite High-Performance Recipes

Ingredients

• 1 1/2 cups red lentils, well rinsed
• 3 cups low-sodium vegetable broth
• ~5 oz rough-chopped spinach (approximately half of a tub of the pre-washed tub of spinach from the grocery store)
• 1/4 cup chopped cilantro
• 1 can diced tomatoes, drained
• 2 garlic cloves, minced
• 1 tbsp minced ginger
• 1 tsp miso
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 2 tsp lemon juice

Instructions

1. Add rinsed lentils and broth to a large pot and bring to a boil
2. Reduce to a simmer and cook until the lentils are tender, usually 20-25 minutes. Add more broth if necessary
3. Add chopped spinach, cilantro and diced tomatoes. Wilt the spinach by stirring
4. Keep warm on low heat while preparing the spice mixture
5. Water-saute the garlic and ginger for about a minute
6. Remove from heat and mix in the miso, spices, and lemon and stir well
7. Stir the spice mixture to the lentil, tomato, and spinach dal
8. Enjoy as-is or over a whole grain!

Note

Since this recipe doesn't take much prep, it's easy to double up for a meal-prep.

Why Coach Harry Likes It

This dal is super easy and quick to make - I can usually get it done from the beginning of prep to on the table in less than 40 minutes. It's a hearty and nutritious meal with protein and fiber from the lentils and plenty of vitamins and nutrients - like lycopene and folate - from the tomatoes, spinach, and spices.