Dal

1 cup yellow moong dal or red split lentils

3 tablespoons extra-virgin olive oil

1 yellow onion, diced

1 (2-inch) knob fresh ginger, grated

5 garlic cloves, sliced

½ teaspoon ground turmeric

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper to taste

1 teaspoon tomato paste

1 (15-ounce) can diced or crushed tomatoes with their juices

1 (13.5-ounce) can reduced fat coconut milk (or feel free to use full-fat if you prefer a richer dal)

2 cups vegetable broth

2 cups fresh baby spinach, roughly chopped

1 tablespoon fresh lemon juice

To garnish:

Fresh cilantro leaves, roughly chopped, for garnish

For serving:

Naan, flatbread, quinoa, or rice for serving