Ingredients

• red lentils - 1 cup
• onion - 1, chopped
• garlic - 2 cloves, minced
• ginger - 1 inch, grated
• coconut milk - 1 can (400 ml)
• vegetable broth - 2 cups
• curry powder - 2 tablespoons
• cumin - 1 teaspoon
• turmeric - 1 teaspoon
• salt - to taste
• olive oil - 2 tablespoons
• spinach - 2 cups, fresh
• cilantro - for garnish

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add chopped onion and sauté until translucent, about 5 minutes.

3. 3.

   Stir in minced garlic and grated ginger, cooking for another minute.

4. 4.

   Add curry powder, cumin, and turmeric, stirring until fragrant.

5. 5.

   Pour in the red lentils, vegetable broth, and coconut milk; bring to a boil.

6. 6.

   Reduce heat and simmer for 20-25 minutes, or until lentils are tender.

7. 7.

   Stir in fresh spinach and cook until wilted, about 2 minutes.

8. 8.

   Season with salt to taste and serve hot, garnished with cilantro.