Lentil Dal

Rinse and pick over the lentils; set aside. Dice the onion, mince the garlic and ginger, and chop the primary vegetable (carrot) into small cubes.

Heat coconut oil in a medium pot over medium heat. Add the diced onion and sauté for 2–3 minutes until softened and fragrant.

Stir in the minced garlic and ginger, cooking for 1 minute until aromatic.

Add the garam masala, turmeric, and cumin; toast the spices for 30 seconds, stirring constantly to avoid burning.

Pour in the vegetable broth and add the rinsed lentils and primary vegetable cubes. Bring to a boil.

Reduce heat to low, partially cover, and simmer for 20–25 minutes, stirring occasionally, until the lentils are very soft and beginning to break down.

Stir in the secondary leafy vegetable (spinach) and cook for 2–3 minutes until wilted.

Squeeze in the lime juice and season generously with salt and black pepper to taste. Adjust consistency with additional broth or water if needed.

Ladle into bowls and garnish with fresh cilantro, a drizzle of coconut oil, or a dollop of yogurt if desired.