Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Tsp Cumin
  • 1 1/2 Tsp Coriander
  • 2 Tsp Red Pepper Flakes
  • 2 Tsp Garam Masala
  • 2 Tsp Smoked paprika
  • 1 Tsp Salt
  • 2 Tbsp Avocado Oil
  • 2 Tbsp Tomato Paste
  • 1/3 Cup Packed Cilantro leaves
  • 1 Tbsp Coconut oil
  • 1 Whole Small Red onion (diced)
  • 2 Cloves Garlic (minced)
  • 1/3 Cup Masala Paste
  • 29 Ounces Stewed tomatoes
  • 15 Ounces Coconut Milk
  • 1/2 Cup Red Lentils
  • 2 - 3 Handfuls Fresh Spinach

Instruction

  • In a small food processor, add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt and pulse. Give a couple pulse to incorporate. Next, add avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil. Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Finish by folding in the spinach.Serve and enjoy!