2 tablespoons virgin coconut oil
1 diced onion
4 medium garlic cloves, minced
2 tablespoons freshly grated ginger
1 1/2 cups peeled and finely diced carrots
2 teaspoons curry powder, or to taste
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups dried red lentils
1 (14-ounce) can light coconut milk
2 cups low-sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (5-ounce) package baby spinach
Add the oil in a large pot over medium high heat. Add the onion, garlic, ginger, carrots, and a pinch of salt. Stir to combine. Sautée over medium heat for 6 to 8 minutes, stirring occasionally until softened. Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, and cayenne. Taste and adjust salt as desired.
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