Sweet Potato & Spinach Dal

Ingredients

• 2
  
  tablespoons coconut oil
  
• 1
  
  medium sweet potato, skin scrubbed
  
• 1/2
  
  onion, diced
  
• 2
  
  cloves of garlic, minced
  
• 1/2
  
  teaspoon cumin
  
• 1
  
  teaspoon turmeric
  
• 1
  
  teaspoon coriander
  
• 1
  
  tablespoon freshly ground ginger
  
• 1
  
  dash red pepper flakes
  
• 1
  
  cup red lentils
  
• 3
  
  cups water
  
• 1
  
  bunch (or handful) fresh spinach
  
• 1/2
  
  cup fresh cilantro, roughly chopped (to garnish)
  
• 1
  
  pinch sea salt, to taste
  

Directions

1. Heat coconut oil in a large pot over medium-low heat. Add sweet potato, onion, and garlic to the pan and gently sauté for 5 minutes.
2. Add in spices and lentils and stir to coat with oil. Cook for 1-2 minutes, until spices become fragrant.
3. Pour in water and coconut milk and bring mixture to a boil.
4. Reduce heat and let simmer on the stove about 20 minutes – stirring every so often until dal turns into a thick and soupy mixture.
5. About 5 minutes before serving, add in a big pinch of sea salt to taste and a big handful of baby spinach. Let spinach cook and wilt before serving.
6. Serve dal hot with brown rice and a loving handful of chopped cilantro. Enjoy!