Start by rinsing the split chickpeas and lentils 2-3 times.
Combine the split chickpeas, red lentils, and water in a medium-size saucepan. Bring to a boil and let simmer 20-25 minutes until the chickpeas are cooked and there is almost no water left. Remove from heat and drain excess water if needed. Set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and sauté for 3-5 minutes, or until soft. Next, add the garlic and ginger. Cook for another 2-3 minutes.
Add the chopped tomato, spices, chili, salt, and tomato paste and cook until the tomatoes become soft, stirring regularly.
While the tomatoes are cooking, wash and drain the spinach. Roughly chop 3 cups of spinach and add it to the skillet.
Place the other 6 cups of spinach in a blender with 1/2 cup of water. Blend until smooth and transfer to the skillet.
Add the cooked chickpeas/lentils and nutritional yeast to the skillet and continue to cook for another 5-7 minutes, stirring regularly until the spinach is soft. You can cook it longer if you prefer a less soupy consistency. Taste and adjust salt if needed.
Serve topped with fresh parsley and a squeeze of lemon juice. Dal Palak goes very well with rice.
Leftovers will keep for up to 3 days in the fridge or up to 2 months in the freezer.
Serves two very large bowls, or 3-4 if served with rice or other grains on the side.