Thai Basil Lentil Stew with Spinach and Lime
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup brown lentils, rinsed
- 4 cups vegetable broth
- 5 cups baby spinach
- 1/2 cup Thai basil leaves, torn
- Juice of 2 limes
- 1/2 teaspoon salt
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until the lentils are tender.
- Stir in the baby spinach and cook for 2 minutes until wilted.
- Remove the pot from heat. Add the torn Thai basil, lime juice, and salt. Stir well to combine.
Notes
Add the lime juice off the heat to keep its bright flavor intact. If you prefer a thicker stew, mash a few lentils against the side of the pot before adding the spinach. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth if needed.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Measuring cups