# Red Lentil Coconut Dal
By Mise Test Kitchen. 6 servings. Prep 10 min, cook 30 min.
https://mise.how/red-lentil-coconut-dal

Red lentils collapse into a creamy, gently spiced stew in about 25 minutes. Lemon and spinach keep it bright.

## Ingredients
- 1½ cups basmati rice, rinsed
- 2¼ cups water
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- ½ tsp ground turmeric
- 1½ cups red lentils, rinsed
- 1 can diced tomatoes, 14.5 oz can
- 1 can coconut milk, 13.5 oz can
- 3 cups vegetable broth
- 1½ tsp kosher salt
- 5 oz baby spinach
- 1 lemon, juiced
- ¼ cup chopped cilantro

## Steps
1. Bring 1½ cups basmati rice, 2¼ cups water, and ¼ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.
2. Heat 2 tbsp vegetable oil in a large pot over medium heat. Cook 1 yellow onion until soft, then stir in 3 cloves garlic, 1 tbsp fresh ginger, 1 tbsp curry powder, and ½ tsp ground turmeric for 1 minute.
3. Add 1½ cups red lentils, 1 can diced tomatoes, 1 can coconut milk, 3 cups vegetable broth, and the rest of the salt (1¼ tsp kosher salt). Simmer, stirring often so nothing sticks, until the lentils break down and the dal is thick.
4. Stir in 5 oz baby spinach until wilted, then 1 lemon juice. Taste for salt, top with ¼ cup chopped cilantro, and serve over the rice.

Scale or convert: ask the Mise MCP server (get_recipe with servings and units) or open the page.