Ingredients

• Red lentils - 1 cup
• Coconut milk - 1 can (400 ml)
• Vegetable broth - 2 cups
• Onion - 1, diced
• Garlic cloves - 3, minced
• Ginger - 1 tbsp, grated
• Curry powder - 2 tbsp
• Turmeric - 1 tsp
• Cumin - 1 tsp
• Salt - to taste
• Black pepper - to taste
• Tomatoes - 2, diced
• Spinach - 2 cups, fresh
• Lime juice - 2 tbsp
• Cilantro - ¼ cup, chopped
• Olive oil - 2 tbsp

Instructions

1. 1.

   Rinse the red lentils under cold water until the water runs clear.

2. 2.

   Heat olive oil in a large pot over medium heat and sauté the onion until translucent.

3. 3.

   Add garlic and ginger, cooking for another minute until fragrant.

4. 4.

   Stir in curry powder, turmeric, and cumin, and cook for 1 minute.

5. 5.

   Add tomatoes and cook until they begin to soften.

6. 6.

   Pour in the coconut milk and vegetable broth, then add the rinsed lentils.

7. 7.

   Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.

8. 8.

   Stir in spinach and cook until wilted.

9. 9.

   Season with salt, black pepper, and lime juice to taste.

10. 10.

    Garnish with chopped cilantro before serving.

Nutritional Facts