Folate-Rich Vegetarian Lentil and Spinach Dal

Heat the olive oil in a medium saucepan or pot over medium heat. Add the chopped yellow onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.

Stir in the minced garlic and fresh ginger, cooking for about 1 minute until fragrant.

Add the ground turmeric, ground cumin, and ground coriander directly into the aromatics. Stir constantly for 30 seconds to toast the spices.

Add the rinsed red lentils, low-sodium vegetable broth, water, and salt to the pot. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover with a lid leaving a small crack for steam to escape, and simmer for 20 minutes, stirring occasionally to ensure the lentils do not stick to the bottom.

Remove the lid and stir in the chopped baby spinach. Continue to simmer gently, uncovered, for another 5 minutes until the lentils are completely tender and broken down into a creamy consistency, and the spinach is fully wilted and cooked through.

Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust salt if needed before serving warm.