Rinse red lentils several times with cold water until water runs clear, then drain. In a medium pot, mix rinsed lentils with 6 cups of water.
Bring to a boil, then reduce heat, cover and simmer for 10 minutes or until lentils are soft. Occasionally scoop any foam off the top of the water as it cooks. Turn off heat once lentils are cooked, and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
Add garlic, all the spices, and coconut sugar. Cook and stir well for 2-3 minutes so it doesn't burn.
Add the cooked lentils and lentil cooking water to the onions and simmer for at least 10 minutes.
Add the lemon juice and crushed tomatoes and cook for 5-10 more minutes. Taste and adjust salt or spices if necessary.
Stir in the chopped greens, cook just until tender, then remove from heat, or simmer until you’re ready to eat. Serve as is or with brown rice. This dal is excellent as leftovers the next day!