Sweet Potato & Spinach Dal

• 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

1. Heat coconut oil in a large pot over medium-low heat. Add sweet potato, onion, and garlic to the pan and gently saute 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!

coconut oil, sweet potato, onion, garlic, cumin, turmeric, coriander, freshly ground ginger, red pepper, red lentils, water, fresh spinach, fresh cilantro, salt

Taken from food52.com/recipes/38386-sweet-potato-spinach-dal (may not work)