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

Equipment

  • Large Pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 cup red lentils, rinsed
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can full-fat coconut milk
  • 2 cups vegetable broth
  • 4 cups fresh spinach
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and cumin. Cook for 1 minute until fragrant.
  • Add the rinsed red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring once or twice, until the lentils are tender.
  • Turn off the heat and stir in the fresh spinach until it wilts. Season with salt and black pepper to taste.

Notes

Stir the spinach in after cooking to keep its color bright. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: Indian
Equipment: Large Pot