- Start by sautéing your onions, garlic and ginger in some cooking in a medium pot over medium heat until golden
- Add in all the spices and let them release their aroma
- Add in the sweet potato and paprika and sauté for another 3 minutes
- Then add in the red lentils and let them toast for roughly 1 minute
- Add in the broth and coconut milk and bring to a soft boil and let it simmer for 15 minutes on low heat. Keep the lid on, but make sure the steam can escape
- Add in more liquid if the dahl starts to dry out
- Lastly add in the lemon juice, s&p and fresh spinach and cook until wilted
- Serve with rice or naan and top it off with fresh chopped cilantro
How to store? Store in an airtight container in the fridge for up to 3 days.