In a large pot, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes until it starts to get soft, stirring frequently. Then add the curry powder and ginger, and mix to thoroughly coat the onions.
Once that’s all nicely combined, add the lentils (rinsed and drained) to the pot and stir briefly to cover the lentils with the onion and spices.
Add the water, potatoes, carrots, and celery next, with some salt and pepper. Cover the pot and let it simmer for 1/2 an hour until the lentils and veggies are soft.
Then add the tomato paste, raisins, coconut milk, and greens. Mix well.
With the cover removed, simmer for 10 more minutes over medium low heat. You want the dal to be a nice thick soup, not watery at all.
Taste for salt and spices, adjust as needed, and serve hot. Store any leftovers in the fridge or freezer. We like to freeze lunch portions in individual containers so they’re easy to grab from the freezer for school or work. Enjoy your coconut ginger dal, and feel better soon! 🙂