½ cup Greek yogurt or coconut yogurt (for a vegan version)
Naan wedges, for serving
Instructions
Melt coconut oil in a skillet. Add onion and cook until translucent, about 5 minutes. Add tomato, garlic and ginger. Let saute until the tomato starts to break down, about 5 minutes. Add the cumin, coriander, turmeric, cinnamon, and cardamom. Let saute until fragrant, about 1 minute.
Add red lentils and broth. Bring to a boil and simmer partially covered for 10-12 minutes, or until lentils are tender and start to lose their shape.
Mix in lime juice, hot sauce, and salt to taste (taste test as you go and add more as needed).
Arrange the handfuls of spinach on one side of 4 bowls. Add lentil mixture to the other side. Top with yogurt and serve with naan.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/red-lentil-dal-spinach-bowls/