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Creamy Coconut Red Lentil Stew with Spinach
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup red lentils, rinsed
  • 2 cups vegetable broth
  • 1 can (14 ounces) full-fat coconut milk
  • 4 cups fresh spinach
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 2 minutes until it starts to soften.
  • Stir in the minced garlic and curry powder. Cook for 30 seconds until the garlic smells fragrant.
  • Add the rinsed red lentils and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and simmer for 8 minutes.
  • Pour in the coconut milk, salt, and black pepper. Stir well and simmer for another 3 minutes.
  • Add the fresh spinach and stir until it wilts, about 1 minute. Remove the pot from the heat.

Notes

Stir the spinach in off the heat so it stays bright and does not turn dull. If the stew thickens too much while sitting, add a splash of broth or water when reheating. Leftovers keep in the fridge for two days and reheat smoothly on the stove.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife