The. Best. Dal. Ever.
Rinse lentils and soak for 30 minutes (this will allow them to cook faster)!
Heat olive oil in a large pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent.
Add salt, pepper, turmeric, cumin, coriander, and cayenne pepper. Stir-fry in order to roast the masala so you get a nice aroma, about 2 minutes.
Add can of diced tomatoes and 1 tsp tomato paste. Continue to cook until masala spices have infused with the tomatoes. Season again with salt and pepper, to taste.
Add coconut milk and vegetable broth to the pot. Simmer for a few minutes.
Now add red lentils. Cover and let simmer for about half an hour, until lentils are soft, and curry is thick.
Add spinach into the curry until it wilts softens. Add lemon juice. Cook for about 10 minutes, stirring throughout.
Serve with naan, flatbread, quinoa, or rice. Enjoy!