Chickpea, Spinach, and Lentil Dhal

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Ingredients (including all the listed ingredients):

- 1 cup yellow split peas

- 1 cup green lentils

- 1 cup chickpeas (canned or cooked)

- 2 cups spinach (chopped)

- 1 onion (finely chopped)

- 2 cloves garlic (minced)

- 1-inch piece of ginger (grated)

- 2 tomatoes (diced)

- 2 tablespoons vegetable oil

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground cardamom

- 1/4 teaspoon ground cloves

- Salt and pepper to taste

- Fresh lemon juice for garnish

Instructions:

1. Rinse the yellow split peas and green lentils, and cook them according to the package instructions until they are soft and mushy.

2. In a separate large pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until they become translucent.

3. Add the minced garlic and grated ginger, and cook for a couple of minutes until fragrant.

4. Stir in the diced tomatoes, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, and ground cloves. Cook for about 5 minutes until the tomatoes break down and the spices are well incorporated.

5. Add the cooked split peas, green lentils, and chickpeas to the pot. Mix well to combine.

6. Add the chopped spinach and cook until it wilts into the mixture.

7. Season with salt and pepper to taste. Simmer for an additional 10-15 minutes, allowing the flavors to meld.

8. Serve with a squeeze of fresh lemon juice and rice or naan bread.