Dal Palak

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach (or more if desired!), cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt

This is a great freezable meal for work lunches!

Heat one tablespoon of coconut oil in a large dutch oven or soup pot over medium heat. Add the onions and cook until they are translucent. Add the pancetta and cook until they are lightly browned. Add the mushrooms and cook until they have let off a bit of water. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the food simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste to adjust the seasonings and salt. Cook down until very little liquid remains.

Serving Size: Makes 9 1-cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user AGIRLNAMEDMO.