Spinach Dal

1/2  cup		Arrowhead Mills Dry Green Lentils
1  teaspoon		Ginger Root - Fresh, Minced
1  teaspoon		Olive Oil
1/8  teaspoon		Cayenne Chili Pepper - Dried, Ground
1/8  teaspoon		Ground Turmeric
1/2  teaspoon		Ground Cumin Seed
1/2  teaspoon		Chili Powder
1/2  cup		White Onion - Chopped
2  cups		Dole Baby Spinach - Fresh
1  tablespoon		Lemon Juice - Fresh

Tip: For nutritional information on all the ingredients in Spinach Dal just click on each ingredient name. Then adjust the serving size for any Spinach Dal ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Add lentils to a pot and cover with two cups of water. Bring to a boil, then reduce heat and simmer, stirring often, until lentils are very tender, about 35 minutes.

Mince gingerroot. Heat the oil in a small saucepan and add the ginger, cayenne, turmeric, cumin and chili powder, and cook for 10 to 15 seconds, until fragrant. Stir in onions and cook for about 5 minutes, until onions are softened and translucent. Add baby spinach and continue cooking for about 3 minutes or until spinach is wilted. Remove from heat.

When lentils are fully cooked, add the onion-spinach mixture to them. Add the lemon juice and salt and pepper to taste and serve.