Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 red onion (thinly sliced)
  • 4 garlic cloves (minced)
  • 2 tablespoons freshly grated ginger
  • 1 Tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 large can (28 ounces RedPack crushed tomatoes)
  • 1 cup water
  • 1 cup red lentils
  • 6 cups fresh baby spinach
  • 1 tablespoon white wine vinegar
  • 1 cup full fat coconut milk
  • Fresh cilantro (for serving)

Instruction

  • Heat the oil in a large, deep-sided pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic, ginger, garam masala, and turmeric; cook for 1 minute, or until fragrant. Add the crushed tomatoes, water, and lentils.
  • Cover the pan, leaving the lid slightly ajar, and simmer for 20 to 25 minutes, until the lentils are tender. Stir in the spinach and vinegar and cook until the spinach is wilted. Slowly stir in the coconut milk. Season to taste with salt.
  • Top with fresh cilantro.