Red Lentil Dal with Cumin Fried Onions and Wilted Spinach

2 cups dried red lentils, rinsed
6 cups water
1 (1 x 1 inch) hunk fresh ginger, peeled but left whole
1/4 tsp ground turmeric
2 cloves of garlic, 1 peeled but left whole, the other chopped
1 cinnamon stick
1/2 bunch spinach (about 2 cups) washed thorough, stemmed, dried and chopped coarsely
1 3/4 tsp salt
1 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 medium sized onion, sliced in half and then into half-moons
1/4 tsp cayenne
1 dozen grape or pear tomatoes, halved lenthwise
a squeeze of lemon (optional)

1. Place the rinsed lentils in a heavy-bottomed pot and add water. Add the ginger, turmeric, whole garlic clove and the cinnamon stick. Bring to a lively simmer, then lower the heat, cover and cook the lentils at a gentle simmer for about 30 minutes. Remove the ginger, garlic and cinnamon stick. Add the salt, taste, then add more as needed.

2. Add the spinach, give it a quick stir, and return the cover to the pot. The spinach will wilt quickly.

3. Meanwhile, in a 9 or 10 inch skillet, heat the oil over medium heat and add the cumin seeds. Cook briefly (15 seconds) then add the garlic and onions. Cook over medium heat, allowing the onions to brown at the edges, at least 5 minutes. Add the cayenne and tomatoes, stir to coat, and taste for salt. Transfer the fried onion mixture to the dal, stir, and serve. If using squeeze the lemon over the dish as a last minute flavour spritz.

This recipe is from The Meat Lover's Meatless Cookbook by Kim O'Donnel.

Found online HERE