Ingredients:

• 1 tablespoon Extra Virgin Olive Oil (California)
  
• 1 large yellow onion, 1/4-1/2 inch diced 
• 6 cloves of garlic sliced thin
• 2 inches fresh ginger, sliced thin (remove peel)
• 1 tablespoon of garam or other masala 
  
• 1 teaspoon ground turmeric
• 1/2 teaspoon red pepper chili flakes
• 1 1/2 cups dried red lentils
• 14 ounce can diced tomatoes
• 13.5 ounce  can of coconut milk (this is optional) 
  
• 3 cups water
  
• 1 teaspoon salt, or to taste
• 2  lemons, juiced
• 3-4 cups baby spinach

Measure out the lentils, then rinse them and then let them soak for 30 minutes (you will have less flatulance from this).

Put together your masala, turmeric, red pepper flakes together.

In a cold pan put in the olive oil, the onions, and heat the pan over a medium heat until the onions are translucent. If they start to brown your heat is too high.

Once they are translucent add the sliced ginger and garlic and the dry spices. and mix together for a minute - or until you can smell them. 

Add the water, canned tomato (and the juices), lentils, coconut milk and stir. Bring to a boil for five minutes then turn the heat to low and simmer for five minutes.

Add the spinach at this point and mix until it they are wilted.

Squeeze the fresh lemon juice in.

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My good friend, Simon Majumdar approves of this recipe, although his variation is slightly different and can be found on his website simonmajumdar.com. In his recipe he uses original spices and toasts the lentils first. In addition he slices the lemon and puts it into the Dahl. 

Mediterranean Diet Points - 1 full point since this is legumes