Ingredients
The following ingredients have 4 Servings
- 1 large yellow onion
- 2 tbsp coconut or olive oil
- 4 large cloves of garlic
- 1 tbsp fresh grated ginger
- 1 diced red bell pepper
- 2 large carrots (peeled and diced)
- 1 1/2 cups red lentils
- 1 can unsweetened coconut milk
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 1 cup baby spinach
- 1 tsp turmeric
- 2 1/2 tsp curry powder
- 1 tsp cumin
- Juice from 1 lemon
- 1 tsp sea salt (or to taste)
- 1/4 tsp red pepper flakes (more or less to taste)
- Black pepper to taste
Instruction
- Mince garlic and chop onion.
- Sauté in a large pot with the olive oil and fresh ginger until the onion is translucent. About 5 minutes.
- Add in the diced carrots and bell pepper and saute for an additional 5 minutes.
- Add remaining ingredients (aside from spinach) and bring to a low boil.
- Cover and let simmer for 20-25 minutes or until it is your desired consistency.
- Add spinach during the final few minutes of cooking to let it wilt.
- Taste and adjust seasonings as desired.
- Serve hot over rice, steamed potatoes, or enjoy as is.