Orange Lentil Dal with Carrot and Coconut Cream

Ingredients:

• 2 tablespoons avocado oil
• 2 white onions, peeled
• 5 cloves garlic, peeled
• 3 cm ginger root, peeled (or 1/2 teaspoon ground ginger)
• 2 carrots, peeled
• 1/2 teaspoon baharat spice blend
• 1/2 teaspoon cumin seeds or ground cumin
• 1/2 teaspoon crushed chili or hot paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crushed tomatoes or tomato puree (not paste)
• 2 cups orange lentils
• 5 cups water
• 1 can (400 ml) light coconut cream (reduced fat)
• 2 cups fresh spinach (optional)

Instructions:

1. Chop the onions, garlic, and ginger finely and dice the carrots into small cubes (about 1 cm).
2. In a large pot, heat the avocado oil and sauté the onions, garlic, and ginger for about 4 minutes.
3. Add the carrots and continue sautéing for another 5 minutes.
4. Stir in the spices, allowing them to coat the vegetables.
5. Add the crushed tomatoes, orange lentils, and water, and cook until the lentils are completely soft, about 30 minutes. Check after 30 minutes to ensure softness and continue cooking if necessary.
6. If using, add the spinach and cook until wilted. Then, stir in the coconut cream and simmer for an additional 5 minutes without boiling.
7. Serve hot with rice and garnish generously with coriander. Optionally, top with yogurt or reduced fat sour cream.