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.