|photo courtesy of Stem + Leaf|
1 tablespoon coconut or canola oil
1 cup chopped onion
1 cup chopped carrots (from about 2 medium)
1 cup cooked brown lentils (from 1/2 cup dry)
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red chili flakes (optional)
whisper of nutmeg
14 oz crushed or diced canned tomato
1/2 14-ounce can light coconut milk (reserve the rest in the fridge or freezer for another use)
3 to 4 cups frozen spinach
1/2 to 1 cup water (based on your consistency preference)
salt and pepper
chopped cilantro, for serving
How to Make It:
1. Heat the oil in a large skillet over medium heat and sweat the onions and carrot for about five minutes, turning down the heat if they are getting brown.
2. Add in the spices and cook for another minute, then add the lentils and cook for another minute.
3. Add in all of the remaining ingredients, except for the salt, pepper, and cilantro. Turn the heat up to high, bring the mixture to a boil, reduce heat to low and simmer for about 20-30 minutes until heated through, adding more water if you like
4. Add salt and pepper to taste. Serve as a stew or over brown rice, millet, or quinoa. Top with cilantro.
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