A creamy blend of lentils, coconut milk, spinach, and lime delivering nourishing and vibrant flavors.
# What You'll Need:
→ Lentils & Legumes
01 - 1 cup dried red lentils, rinsed
→ Aromatics
02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
→ Spices
05 - 1 tablespoon curry powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon ground coriander
09 - 1/4 teaspoon cayenne pepper, optional for heat
10 - Salt and black pepper to taste
→ Liquids
11 - 1 can full-fat coconut milk, 14 fluid ounces
12 - 2.5 cups vegetable broth
13 - 1 tablespoon coconut oil or olive oil
→ Vegetables
14 - 3 cups fresh baby spinach
15 - 1 medium tomato, diced
→ Garnish
16 - 1 lime, cut into wedges
17 - Fresh cilantro, chopped
# Directions:
01 - Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Stir in the garlic and ginger; cook for 1 minute until fragrant.
03 - Add the curry powder, cumin, turmeric, coriander, cayenne pepper, salt, and black pepper. Stir for 30 seconds to toast the spices.
04 - Mix in the rinsed red lentils and diced tomato.
05 - Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
07 - Add the fresh spinach and stir until wilted, about 2 minutes.
08 - Taste and adjust seasoning if needed.
09 - Transfer to serving bowls and garnish with lime wedges and chopped cilantro.
