Red Lentil Dal with Cumin and Spinach

Red lentils break down as they cook into something naturally thick and creamy without any dairy involved, which is the whole appeal of a good dal. A simple tadka of cumin seeds bloomed in oil poured over the top right before serving adds a layer of toasty aroma that a stirred-in spice blend just can't match.

Lentils are a genuinely strong source of fiber and plant protein, and stirring in spinach at the end adds iron and folate without any extra cooking time. Because it's built entirely from lentils, tomato, and greens with no added cream, it works well within a heart-healthy or cholesterol-conscious way of eating, and it's naturally vegan.

Serve it with rice or warm flatbread, or eat it on its own in a bowl the way it's often eaten at home — either way, it reheats beautifully the next day.