Step 1

In a large saucepan, fry the chopped onion in the coconut oil until they are starting to brown.

Step 2

Stir in the garlic and ginger, cook for another minute.

Step 3

Add the spices: cumin, turmeric, coriander, cardamon, cinnamon, cayenne pepper. Stir and fry for another minute.

Step 4

Add the cubed potato, red lentils, water, raisins and salt.

Step 5

Bring to a boil, then simmer on medium heat for 15 minutes with the lid on. Stir occasionally.

Step 6

Stir in the spinach and lemon juice. Take off the heat and let sit for a couple of minutes before serving.

Step 7

Follow the steps 1 - 4 above, but when adding the water, add only 2 1/2 cups instead of 3.

Step 8

Seal the pressure cooker lid and bring up to high pressure.

Step 9

Pressure cook for 5 minutes, then take off the heat and let pressure release naturally.

Step 10

Stir in the spinach and lemon juice. Let sit for a couple of minutes before serving.